Rustic Mountain Montana Casserole–an Instant Pot or slow cooker dinner made with ground beef or bison, potatoes, bacon, ranch seasoning and pepper jack cheese for a comfort food meal.
Rustic Mountain Montana Casserole
This recipe reminds me of a loaded baked potato combined with a beefy skillet dinner. The potatoes absorb the broth and ranch flavor while they cook, and then everything gets finished with bacon, pepper jack cheese and sour cream. The mushrooms add a little extra heartiness, while the green onions brighten everything up at the end. It’s a true one-pot meal that doesn’t require any canned soup and uses simple ingredients. Enjoy!
Ingredients/Substitution Ideas
- Lean ground beef–or ground bison
- Onion–or shallot
- Mushrooms
- Kosher salt
- Black pepper
- Beef broth–or chicken broth
- Russet potatoes–or Yukon Gold potatoes
- Ranch dressing mix
- Bacon crumbles–or cooked chopped ham
- Pepper jack cheese–or cheddar cheese
- Sour cream–or plain Greek yogurt
- Green onions–or chives
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion and mushrooms. Brown for 5 minutes. Drain off excess grease. Stir in the salt and pepper.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the potatoes and sprinkle them with the ranch dressing mix.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Stir in the bacon, pepper jack, sour cream and green onions.
Serve and enjoy!
Notes/Tips
- Serve with green salad, steamed broccoli, roasted vegetables, corn on the cob or fresh fruit.
- If you like spicy food, add diced jalapeños.
- Yukon Gold potatoes can be used instead of Russets and hold their shape especially well.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- This recipe can be gluten free if you use gluten free ranch dressing mix.
- I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. This recipe can be frozen, although the texture of the potatoes may soften slightly after thawing.
- Other recipes you can make with Mind-blowing Casserole and Pepper Jack Chicken Fajita Soup.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Rustic Mountain Montana Casserole
- Prep Time: 20 minutes
- Cook Time: 2 minutes (plus 5 minute NPR)
- Total Time: 22 minutes
- Yield: 3 servings 1x
Ingredients
- 8 oz lean ground beef or bison
- 1/2 cup chopped onion
- 4 oz sliced mushrooms
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup beef or chicken broth
- 16 oz Russet potatoes, peeled and cut into 1/2 inch cubes
- 2 Tbsp ranch dressing mix
- 1/4 cup bacon crumbles
- 1/2 cup shredded pepper jack cheese
- 1/4 cup sour cream
- 2 green onions, sliced
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion and mushrooms. Brown for 5 minutes. Drain off excess grease. Stir in the salt and pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the potatoes and sprinkle them with the ranch dressing mix.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the bacon, pepper jack, sour cream and green onions.
- Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion and mushrooms. Brown for 5 minutes. Drain off excess grease. Stir in the salt and pepper. Transfer to the slow cooker
- Stir in the broth, potatoes and ranch dressing mix.
- Cover and cook on low for 4 hours or on high for 2-3 hours, or until potatoes are tender.
- Stir in the bacon, pepper jack, sour cream and green onions.
- Serve and enjoy!
- Category: Beef, Potatoes
- Method: Instant Pot or Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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