Description
An easy Instant Pot ground beef taco casserole with lots of flavor and it’s low in sodium.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onion
- 2 Tbsp Mrs. Dash
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 1/4 cups low sodium chicken or beef broth
- 1 cup converted rice (or long grain white or jasmine)
- 1 (10.5 oz) can no salt added Rotel tomatoes
- 1 (15 oz) can low sodium pinto beans, rinsed and drained
- 1 (10.5 oz) can low sodium cream of mushroom soup
- 1/2 cup shredded cheddar cheese
- 1 tomato, diced
- Tortillas or tortilla chips, for serving
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Add in the onion. Brown for about 5 minutes. Drain off excess grease.
- Stir in the Mrs. Dash, cayenne, pepper, garlic powder, onion powder, chili powder and cumin.
- 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 Rotel, pinto beans, cream of mushroom soup. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 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 wrapped up in a tortilla or with tortilla chips. Sprinkle tomatoes on top.
- Category: Beef
- Method: Instant Pot