Description
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.
Ingredients
Scale
- 1 pound lean ground beef
- 1/2 cup diced onion
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 tsp oregano
- 1 tsp pepper
- 1 tsp kosher salt
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1 cup beef broth
- 2/3 cup converted or long grain white rice
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 cup La Victoria Creamy Roasted Garlic Enchilada Sauce
- Extras: chopped lettuce, grated cheddar, sour cream, diced tomatoes and Fritos or tortilla chips
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.
- Stir in the cumin, chili powder, oregano, pepper, salt, cayenne and garlic powder. Coat the meat well with the seasonings.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- 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.
- 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.
- Stir well. Scoop onto plates and top with grated cheddar and tomatoes. Serve with the sour cream, lettuce and Fritos. Eat and enjoy!
- Category: Beef
- Method: Instant Pot