Double Duty Casserole

Double Duty Casserole–seasoned ground beef with rice, pinto beans and cheese. An easy dinner that pulls double duty. You can eat it as a dip or rolled up in burritos. Make it in the Instant Pot or slow cooker.

Pin this recipe for later!

Double Duty Casserole

This double duty dinner is a winner because it’s easy, versatile, and packed with flavor. You basically get two meals in one…a hearty dip for chips or a killer burrito filling. It’s a one-pot, low-effort recipe that takes about 30 minutes, start to finish. No babysitting the stove, no piles of dishes. Why should you make it? Because it’s customizable and works for both casual snacking and a full-on meal. Eat it as a dip, wrap it up in a tortilla, or even stuff it in bell peppers. You may just put this dinner on repeat! Skyler’s comment was, “that’s smackin’ low key!” He was pumped for me to roll up the extra filling in tortillas and freeze for an easy snack or lunch another day. Which is probably today, to be honest. 😉

Ingredients/Substitution Ideas

• Lean ground beef–I used 93/7. You can also use ground turkey or ground pork.
• Cumin
• Chili powder
• Garlic powder
• Onion powder
• Kosher salt
• Black pepper
• Smoked paprika
• Beef broth–or water and Better than Bouillon beef base
• Converted rice–or long grain white, basmati or jasmine
• Red enchilada sauce–I used mild. You can also use green enchilada sauce.
• Pinto beans–or kidney, black
• Sharp cheddar cheese–or a mexican blend

Steps

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Stir in the cumin, chili powder, garlic powder, onion powder, salt, pepper and smoked paprika.

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Sprinkle in the rice.

Dump in the enchilada sauce and pinto beans. Don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

Stir in the cheese.

Serve as a dip with tortilla chips or lay out a flour tortilla and scoop 1/3 cup of the filling into the middle of the tortilla and roll it up like a burrito. A dollop of sour cream tastes good with these beef mixture.

Notes/Tips

• Serve with pico de gallo, a dollop of sour cream or a scoop of guacamole. Shredded lettuce also pairs well on the side.
• This recipe is gluten free (make sure to use corn tortillas instead of flour).
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• No Instant Pot? Simmer everything on the stove for about 25 minutes, covered, until rice is tender.
• Make it creamy. Stir in a little cream cheese or sour cream for an extra rich filling.
• Spice it up. Add diced jalapeños or a dash of hot sauce if you like heat.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months. Try rolling up into burritos and freezing the burritos individually for an easy lunch or snack.
• Other recipes you can make with smoked paprika are Rice Krispie Chicken and Shoyu Chicken.

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. 

Pin this recipe for later!

Print

More Instant Pot recipes with ground beef and beans…

*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.