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September 22, 2020

Instant Pot Beef Nachos Casserole

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Instant Pot Beef Nachos Casserole—seasoned ground beef, rice, corn, green chilies and tomatoes topped with cheddar and tortilla chips. An easy weeknight meal that tastes great topped with sour cream and jalapenos.

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Instant Pot Beef Nachos Casserole

This Instant Pot beef nachos casserole was another weeknight winner! Everyone loved it and the leftovers were packed in my son’s thermal lunchbox today along with a handful of tortilla chips and an avocado. Lucky for him!

Ideas to make this meal even better…

  • One of the best ways to eat this is to add a few tamed jalapenos on top (not pictured). Listen! You really need to try the Mezzetta Deli-Sliced Tamed Jalapeno Peppers. They have a bit of a kick similar to banana peppers. You can find them next to the pickles. They add a punch to lots of meals. My brother-in-law once made grilled cheese sandwiches with cream cheese and those jalapenos and it was life changing.
  • I did have the thought that I should have added a can of drained black or pinto beans to this meal and next time I definitely will.
  • Ground turkey or chicken can be used in the place of ground beef with no changes.
  • Pump up the flavor even more with a can of fire roasted tomatoes instead of the diced tomatoes. Or you could even add in a cup of salsa instead of the tomatoes.
  • For toppings you really could go crazy. Try sliced olives, diced avocados, sour cream, extra cheese, diced fresh tomatoes, green onions, cilantro, etc.
  • I used parboiled rice but you can use any type of rice that you like. Just follow the cooking times in the green chart.

More Ground Beef Instant Pot Recipes…

Instant Pot French Onion Rice

Instant Pot Pizza Joes

Instant Pot Tamale Casserole

Instant Pot 5 Ingredient Beef Enchiladas Casserole

Instant Pot Chili Cheese Rice

50+ Ways to Use Ground Beef in the Instant Pot or Slow Cooker

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Instant Pot Beef Nachos Casserole


★★★★★

5 from 3 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (plus 10 minute NPR)
  • Total Time: 20 minutes
  • Yield: 6 1x
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Description

Seasoned ground beef, rice, corn, green chilies and tomatoes topped with cheddar and tortilla chips. An easy weeknight meal that tastes great topped with sour cream and jalapenos.


Ingredients

Scale
  • 1 pound lean ground beef
  • 1 cup diced onion
  • 3 Tbsp taco seasoning
  • 3/4 cup beef broth or chicken broth
  • 1/2 cup long grain white rice or converted rice
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 (14. 5 oz) can corn, drained
  • 1 (4 oz) can diced green chilies
  • 1 1/2 cups grated cheddar cheese
  • 1 1/2 cups crunched up tortilla chips
  • For topping: Mezzetta Deli-Sliced Tamed Jalapeno Peppers, sour cream, diced green onions

Instructions

  1. Turn Instant pot to sauté setting. When display says HOT add in the ground beef and break it up. Add in the onion and taco seasoning. Brown ground beef for about 5 minutes. Add in the broth and scrape the bottom of the pot. Turn off Instant Pot.
  2. Sprinkle in the rice. Dump tomatoes, corn and green chilies on top of rice. Don’t stir. 
  3. 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 the pot sit for 10 minutes and then move valve to venting to remove any remaining pressure. Remove the lid.
  4. Stir the rice. Sprinkle cheese and chips on top and serve topped with desired toppings.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. 

  • Category: Beef
  • Method: Instant Pot

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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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40 Comments Filed Under: All Recipes, Beef, Gluten Free, Instant Pot, Mexican, Rice, Summer Tagged With: one pot meal

Recommendations

Comments

  1. Jennifer says

    January 12, 2022 at 6:03 pm

    I made this tonight for my family, this was the first time using my instapot for a meal (only made hard boiled eggs with it).I have to say it was pretty good, I did not use rice (we don’t like rice with anything Mexican). I did add black beans since we had them and I added a can of rotel instead of tomatoes. I doubled the recipe and I used the same cooking times, it came out perfect. I don’t know why my husband got me the instapot but I guess I should start using it.

    ★★★★★

    Reply
    • Karen says

      January 13, 2022 at 7:07 pm

      Yes you should!!

      Reply
  2. Ben says

    January 12, 2022 at 6:02 pm

    This was great! The flavors were amazing!

    ★★★★★

    Reply
    • Karen says

      January 13, 2022 at 7:07 pm

      Thanks so much for the 5 stars!

      Reply
  3. Marg says

    October 31, 2021 at 9:00 am

    Could it be done in a slow cooker,if meat is browned before placing in cooker?

    ★★★★★

    Reply
    • Karen says

      November 2, 2021 at 1:00 pm

      Sure you could try that!

      Reply
  4. Christina says

    May 21, 2021 at 11:25 am

    How much would a serving be does anyone know?

    Reply
  5. Amy W says

    April 23, 2021 at 8:59 pm

    I made this with Rotel tomatoes! SOO good!! I did 10 minutes with my brown rice, didn’t see I should do 22 until I was reading these comments just now ~ HA, 20 minutes would have been better, but it’s not bad!

    Reply
    • Karen says

      April 29, 2021 at 1:45 pm

      Wow I’m surprised the rice wasn’t totally crunchy! I’m glad!

      Reply
  6. Amber says

    March 12, 2021 at 10:17 am

    Can you use minute rice?

    Reply
    • Karen says

      March 13, 2021 at 11:43 am

      You probably could but I bet you’d only want to cook for 1 minute.

      Reply
  7. Connie Gatto says

    January 25, 2021 at 3:43 pm

    Love Farro rice. Could I use this

    Reply
    • Karen says

      January 26, 2021 at 2:03 pm

      I’m not familiar with farro rice! But a quick internet search made me think it would be similar to the length of time for brown rice. I would increase broth to 1 cup and cook for 22 minutes with a 10 minute natural pressure release.

      Reply
  8. Dave says

    January 2, 2021 at 3:41 pm

    First recipe I tried in New IP. Got burn notice 4 times. Each time I dumped it in another pot, cleaned it, added more water and tried again. Eventually it was cooked enough to eat, but it wasn’t right. I’m told that dishes like this should use pot in pot method.

    Reply
    • Karen says

      January 4, 2021 at 12:25 pm

      sorry! I hate when that happens. Pot in pot would be an option for sure.

      Reply
    • John says

      August 30, 2021 at 1:52 pm

      I usually only get burn notice when using the saute before pressure cooking. Thinking the instant pot needs to cool down first before moving on So try now to not saute if going to pressure cook

      Reply
  9. Ellyn says

    October 27, 2020 at 1:48 pm

    Delicious!!!

    Reply
    • Karen says

      October 27, 2020 at 6:11 pm

      Glad you liked it Ellyn!

      Reply
  10. B says

    October 5, 2020 at 8:30 pm

    I don’t have a instant pot. Can I still cook this in a regular pot?

    Reply
    • Karen says

      October 6, 2020 at 12:38 pm

      I bet you could make it on the stove in a large pan. Although I don’t know how long it would take. The rice would need to cook for a while. Sorry I haven’t tried it so I can’t give more specific directions!

      Reply
    • Brandy says

      October 7, 2020 at 8:57 pm

      Thank you I’ll give it a shot.

      Reply
  11. Heidi says

    October 1, 2020 at 6:50 am

    Can you double it, and if so, would you increase the time?

    Reply
    • Karen says

      October 1, 2020 at 7:57 pm

      Yes you can double it and you would keep the same cooking time.

      Reply
  12. Jo says

    September 29, 2020 at 5:24 pm

    Any suggestions for using brown rice instead?

    Reply
    • Karen says

      September 29, 2020 at 8:41 pm

      I would use a 22 minute pressure cook time with a 10 minutes natural pressure release.

      Reply
  13. Katelyn says

    September 25, 2020 at 11:04 am

    Would you add more broth if you’re adding beans? I sold the recipe to my family saying it had beans in it, but now I see that it doesn’t. Maybe double the broth, so as to prevent the burn notice? I look forward to trying the recipe soon!

    Reply
    • Karen says

      September 25, 2020 at 2:42 pm

      If you’re adding in canned beans you don’t need any extra water.

      Reply
  14. Michelle says

    September 24, 2020 at 5:13 pm

    Made this tonight for dinner, was delicious! Defiantly saving this recipe. My boyfriend has 3 servings!
    So good

    Reply
    • Karen says

      September 25, 2020 at 10:33 am

      Haha! That’s a winner!!! 😊

      Reply
  15. Christa says

    September 23, 2020 at 3:21 pm

    Which broth do you recommend?

    Reply
    • Karen says

      September 24, 2020 at 10:59 am

      Chicken is always good!

      Reply
  16. Robert says

    September 23, 2020 at 9:19 am

    This looks so good but I’m a little confused. Are you supposed to pre-cook the rice or sprinkle it in raw?

    Reply
    • Quin says

      September 23, 2020 at 10:59 am

      Same question I have

      Reply
    • Dee says

      September 23, 2020 at 11:29 am

      You sprinkle it in raw and it cooks in the broth.

      Reply
      • Robert says

        September 23, 2020 at 12:05 pm

        Thank you very much!

        Reply
    • Karen says

      September 23, 2020 at 12:11 pm

      yep it’s raw

      Reply
      • Kylie says

        January 6, 2022 at 5:12 pm

        I thought you said you parboil it? So the times are for raw, not semi-cooked? Thanks!

        Reply
        • Karen says

          January 7, 2022 at 12:51 pm

          It’s raw rice. What is parboiled rice? Don’t confuse 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.

          Reply
          • Kylie says

            January 8, 2022 at 1:36 pm

            Okay. I was confused because I e always understood parboiled rice to basically be when you boil rice partially prior to putting into a recipe like this….
            Thanks for clarifying ☺️

          • Karen says

            January 8, 2022 at 9:56 pm

            You’re welcome! It’s a common misconception!

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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