Description
An easy, 10-ingredient, one pot meal with ground beef, potatoes, beans, rotel, corn and cheese.
Ingredients
Scale
- 1 pound ground beef
- 1 cup diced onions
- 4 Tbsp dry ranch dressing mix, divided (I use Hidden Valley)
- 1 cup beef or chicken broth (or 1 cup water + 1 tsp better than bouillon)
- 1 1/2 pounds yukon gold potatoes, cut into cubes (peeled or unpeeled)
- 1 (10 oz) can Rotel (diced tomatoes with green chiles)
- 2 cups frozen sweet white corn
- 1 (15 oz) can chili beans
- 1 cup shredded sharp cheddar cheese
- 2–3 Tbsp instant potatoes
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up*. Add in the onions. Brown for about 5 minutes. Drain any excess grease. Stir in 2 Tbsp of the ranch dressing mix.
- Pour the broth into the pot and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the potatoes. Sprinkle remaining 2 Tbsp of ranch dressing mix on top of the potatoes. Dump the rotel, chili beans and corn on top of the potatoes. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting. Remove the lid.
- To thicken stir in 2-3 Tbsp of instant potatoes.
- Stir in the cheese.
- Scoop into bowls and serve.
Slow Cooker Instructions:
- Brown the ground beef and onions in a pan on the stove. Drain excess grease. Add meat and onions into slow cooker.
- Stir in ranch dressing mix, potatoes, rotel, chili beans and corn.
- Cover and cook on low for 4-6 hours, or until potatoes are tender.
- Stir in the cheese.
- Scoop into bowls and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart with no changes. Halve the recipe in the 3 quart pot.
- Category: Beef
- Method: Instant Pot or Slow Cooker