Best Instant Pot Taco Casserole Recipes

INSTANT POT MEXICAN CASSEROLE

Instant Pot Mexican Casserole image

Instant Pot Mexican Casserole. A healthy Instant Pot Mexican recipe with rice, chicken, beans, spices, and fresh veggies. Easy and absolutely delicious! NOTE: This recipe has worked fine for me on multiple occasions and has worked for many others, but some readers have reported issues with "burn" warnings. The directions were updated on 1.22.19 to try to help offset the burn warning for new Instant Pot owners (late 2018 and beyond). If you have a newer Instant Pot model (which registers "burn" warnings more easily), I recommend adding 1 full cup of water. Also, be sure to rinse your rice first and fully remove any stuck-on bits of food from the bottom before sealing the pot as the recipe directs.

Provided by Erin Clarke / Well Plated

Time 1h15m

Number Of Ingredients 17

Ingredients

2 teaspoons extra virgin olive oil
1 pound 93% lean ground chicken or turkey
1 small yellow onion (diced)
1 teaspoon kosher salt
1 large red bell pepper (cut into wide strips (about 3/4 inch), halved if long)
1 large green bell pepper (cut into wide strips (about 3/4 inch), halved if long)
1 15-ounce can low-sodium black beans (drained and rinsed)
1 cup corn kernels (fresh, frozen and thawed, or drained from a can)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1/4 cup water (plus additional if you have a newer Instant Pot (see recipe notes below))
1 15-ounce can fire-roasted diced tomatoes in their juices
2 cups of your favorite salsa (1 (16-ounce) jar; I used a chunky medium salsa)
1 cup uncooked long grain brown rice*
1 cup shredded Mexican blend cheese (divided)
For serving: chopped fresh cilantro (diced avocado, chopped green onion, sour cream or plain Greek yogurt)

Steps:

Turn the Instant Pot to SAUTE and add the oil. Once the oil is hot and shimmering, add the chicken, onion, and salt. Cook and stir, breaking up the chicken as you go, until the meat is no longer pink, about 7 minutes. Add the red bell pepper, green bell pepper and black beans, corn, chili powder, cumin, and garlic powder. Stir to combine.
Splash in the water and scrape up all of the stuck on bits of food. Make sure to get every bit off so that you avoid a burn warning. Pour in the diced tomatoes in their juices and salsa. Do not stir. Rinse the brown rice and drain (this will help prevent a "burn" warning). Add the brown rice and once again do not stir (again, we are trying to avoid the burn warning here). With the back of a spoon or a spatula, gently push the rice down and spread it evenly so that it is submerged in liquid.
Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure. Remove the lid and stir. At this point, the rice may still have a bit of liquid at the bottom, but it will continue to absorb as the casserole sits. Taste and adjust any seasonings as desired.
Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Set the lid back on the Instant Pot (no need to seal; just make sure it is resting on top). Let rest 10 additional minutes to allow the cheese to melt and more of the liquid to absorb. Serve hot with any desired toppings.

Nutrition Facts : ServingSize 1 (of 6), about 1 1/2 cups without extra toppings, Calories 437 kcal, Carbohydrate 47 g, Protein 27 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 64 mg, Fiber 9 g, Sugar 9 g

INSTANT POT TACO CASSEROLE

Instant Pot Taco Casserole image

super fast and great tasting meal for a busy week night.

Provided by barbara lentz

Categories Casseroles

Time 15m

Number Of Ingredients 7

Ingredients

1 lb ground beef
1 pkg taco seasoning
28 oz can crushed tomatoes
2 dash(es) beef broth
1 small jar jalapenos drained
8 oz elbow macaroni
2 c shredded mexican blend cheese

Steps:

1. Select saute on Instant pot. Cook ground beef until no longer pink. Select cancel on instant pot. Stir in the remaining ingredients except cheese.
2. Secure the lid on the instant pot and select manual and adjust the time to 7 minutes. Once the pot beeps done use quick release and carefully remove the cover.
3. Place cheese on top and replace the top but don't secure it and let it sit until cheese is melted.

INSTANT POT TACO PASTA

Instant Pot Taco Pasta image

This Instant Pot taco pasta is a welcome change from boring meals. I've taken all the flavors of tacos and created an easy pasta dish. Kids love the taste, and Mom loves how quick and easy it comes together. To lighten things up, use ground turkey. —Christine Hadden, Whitman, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound lean ground beef (90% lean)
1 envelope taco seasoning
2 cups beef broth
1 can (8 ounces) tomato sauce
8 ounces uncooked medium pasta shells
1-1/2 cups shredded Mexican cheese blend
Sour cream, cilantro, chopped tomatoes, black olives; optional

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; cook beef until no longer pink, 6-8 minutes, breaking into crumbles. Drain. Add taco seasoning; stir to combine. Add beef broth, tomato sauce and pasta., Lock lid; close pressure-release valve. Adjust pressure to high and set time for 5 minutes. When finished cooking, quick-release pressure. Stir; top with cheese. Stand until cheese melts, about 1 minute. If desired, serve with toppings.

Nutrition Facts : Calories 598 calories, Fat 25g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 1845mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein.