Ghost Casserole

Ghost Casserole–this cheesy beef, rice, and bean Instant Pot casserole has all the flavors of enchiladas but comes together in one easy pot!

Pin this recipe for later!

Ghost Casserole

I loved this recipe because it has beans, rice, beef and cheese and those ingredients are always a winning combination. It’s not a fussy recipe…it comes together quite easily. There’s plenty of protein which I’m always looking for these days. Plus, the Instant Pot makes it a weeknight win because it cooks fast and I only had one pot to clean! Set out a few fun toppings like sour cream, cilantro, avocado and diced tomatoes, and everyone can customize their own bowl. (This recipe is adapted from Mad Dog 357. The original recipe uses ghost pepper hot sauce but I was way too scared to try that lol! If you do try it only add in 1 teaspoon.)

Ingredients/Substitution Ideas

• Lean ground beef–I used 90/10. You can also use ground turkey.
• Yellow onion–or white onion
• Cumin
• Kosher salt
• Hot sauce–I used a tablespoon of Frank’s hot sauce but you can use more or less
• Beef broth–or water and Better than Bouillon beef base. You can also use chicken broth.
• Converted rice–also known as parboiled rice
• Black beans–or pinto beans
• Red enchilada sauce–I used mild
• Cheddar and colby jack blend cheese–or another type of cheese you like

Steps

Watch my YOUTUBE VIDEO to see the demonstration of this recipe. You’ll start by browning the beef and onion right in the Instant Pot with a little cumin, salt, and hot sauce for flavor. Then add in the broth and scrape the bottom so nothing sticks before turning off the sauté setting. The rice, beans, and enchilada sauce go right on top. Don’t stir, this prevents the burn error message! Pop the lid on, pressure cook for just 5 minutes, and let it sit a bit before releasing the rest of the pressure. Once it’s done, stir in some cheese, sprinkle more on top, and let it melt until gooey. I like to serve this up with sour cream, tomatoes, and cilantro for a hearty, cheesy, Tex-Mex style dinner.

Notes/Tips

• Serve with shredded lettuce and diced tomatoes. Sliced avocado would also be tasty with this meal.
• 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 your enchilada sauce is labeled as such.
• If you like things spicier, swap the mild enchilada sauce for medium or hot, or add extra hot sauce.
• Wondering if you can use brown rice? You can, but it takes longer (22 minutes instead of 5).
• 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 5 days or in the freezer for up to 3 months.
• Other recipes you can make with hot sauce are Instant Pot Copycat Popeye’s Red Beans and Rice and Instant Pot Mississippi Sin Dip.

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 beans and rice recipes…

*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.