Fantastic Casserole

Fantastic Casserole–taco casserole with beef, rice, pinto beans, cheddar, olives, taco sauce and more. An easy and delicious Instant Pot one pot meal.

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Fantastic Casserole

This recipe is a winner! It’s a perfect dinner for busy weeknights when you want something easy and filling. Plus it’s a one pot meal which I love. It’s kind of like taco soup in a casserole form. I love topping each portion with some Chili Cheese Fritos and a dollop of sour cream. This recipe tastes great as leftovers or you can freeze it.

Ingredients/Substitution Ideas

• Lean ground beef–I like 90/10
• Onion
• Kosher salt
• Black pepper
• Cumin
• Garlic powder
• Chili powder
• Beef broth–or water and Better than Bouillon beef base
• Converted rice–or long grain white rice
• Diced green chiles–I used mild
• Petite diced tomatoes
• Pinto beans–or black/kidney
• Red taco sauce–I used mild. You can also use green taco sauce.
• Olives
• Cheddar cheese–I like sharp
• Chili cheese fritos and sour cream–for topping. Optional but yummy!

Steps

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

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

Sprinkle in the rice evenly. Dump in the green chiles, diced tomatoes, pinto beans and taco sauce. 

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 10 minutes and then move valve to venting. Remove the lid. 

Stir well. Stir in the olives and cheese 

Scoop onto plates and top with fritos and a dollop of sour cream. 

Notes/Tips

• Serve with a green salad or shredded lettuce. A side of cornbread would also be yummy. I love this recipe for cornbread.
• What is converted/parboiled rice? Don’t confuse converted rice (or sometimes it is called parboiled rice) with pre-cooked or minute rice. Parboiled rice has been processed in its husk by soaking, steaming, and drying. As a result, all the nutrients from the husk are absorbed into the grain before it’s removed. The starch content alters in the process, making cooked parboiled rice less sticky than regular white rice. The rice kernels aren’t clumpy and glued together instead they are more separated. I found a bag of parboiled rice at Walmart next to the normal long grain white rice. Sometimes I buy it at Winco in the bulk section. I have also found it in the orange box (Ben’s brand) next to other rices.
• This recipe is gluten free as long as you use gluten-free taco sauce.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with taco sauce are Instant Pot Cheesy Taco Orzo and Acapulco Delight.
• This recipe is adapted from Fantastic Taco Casserole on food.com.

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. 

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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.