Instant Pot Taco Tuesday Casserole

Instant Pot Taco Tuesday Casserole–an easy one pot meal of taco seasoned ground beef with rice, roasted garlic enchilada sauce, beans and corn. The casserole is topped with tomatoes, cheese, sour cream and Fritos for a delicious week night meal.

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Instant Pot Taco Tuesday Casserole

Nom nom! This is a tasty taco Tuesday dinner night idea. It comes together quickly and it’s practically a one pot meal too. After you brown the ground beef you layer in the rest of the ingredients and pressure cook for just 4 minutes. While the pot is building pressure you can dice up tomatoes, cut some lettuce and shred some cheese to go on top of the casserole. Easy peasy!

To flavor the casserole I used La Victoria roasted garlic enchilada sauce. I’ve never tried it before (it’s a fairly new product) but it’s really good! It’s creamy and has lots of flavor. You can also use another enchilada sauce if you’d like tomatillo lime enchilada sauce. It’s up to you and what you have in your pantry!

This recipe is a good recipe to prep on Monday and use for lunches all week*. It also freezes really well and reheats nicely in the microwave or the oven or using the pot-in-pot method.

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Diced onion–or 1 Tbsp dry minced onion
• Cumin
• Chili powder
• Oregano
• Pepper
• Kosher salt
• Cayenne pepper
• Garlic powder
• Beef broth–or 1 cup water and 1 teaspoon Better than Bouillon Beef Base
• Converted rice–or long grain white rice. You can also use brown rice. See notes below.
• Black beans–or pinto beans or refried beans
• Corn–you can use frozen or canned corn
• La Victoria Creamy Roasted Garlic Enchilada Sauce–you can also use another type of enchilada sauce like tomatillo enchilada sauce
• Toppings–chopped lettuce, grated cheddar, sour cream, diced tomatoes and Fritos or tortilla chips

Steps

1. Brown ground beef: Turn Instant Pot to sauté setting. When display says HOT add in the ground beef and break it up. Add in the onion. Brown for about 5 minutes.
2. Season the meat: Stir in the cumin, chili powder, oregano, pepper, salt, cayenne and garlic powder. Coat the meat well with the seasonings. 
3. Deglaze the pot: Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
4. Layer in the ingredients: Sprinkle in the rice evenly. Dump the beans and corn over the top of the rice. Finally dump the enchilada sauce over the top. Don’t stir.
5. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting and remove the lid. 
6. Serve: Stir well. Scoop onto plates and top with grated cheddar and tomatoes. Serve with the sour cream, lettuce and Fritos. Eat and enjoy!

Notes/Tips

• 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.
• Brown rice: You can also make this dish with brown rice. Use a 22 minute pressure cooking time with a 10 minute natural pressure release instead of a 4 minute pressure cooking time.
• Serve with: With all the toppings this is a one pot meal. I liked to serve this will a lot of shredded lettuce and diced tomatoes.
• Is this spicy? Not really. There is a little kick but nothing crazy especially if you use sour cream as a topping. If you’d like to cut the heat then leave out the cayenne.
• I used my 3 quart Instant Pot*. You can also make this in a 6 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.
• This recipe is gluten-free and can be dairy-free if you don’t use cheese as a topping.
• Other recipes you can make with enchilada sauce are Crockpot Cheesy Enchilada Rice and Instant Pot 5-Ingredient Enchilada Chicken.

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More Instant Pot Rice and Beans Recipes…

• Instant Pot Mexican Black Beans and Rice
• Instant Pot Southern Hoppin’ John
• Instant Pot Cowgirl Soup
• Instant Pot Sour Cream Chili Bake
• Instant Pot Haystack Supper

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.