Instant Pot Walking Taco Casserole–an easy one pot Mexican dinner with rice, enchilada sauce, seasoned ground beef, melty cheese and Fritos! Top with lettuce, tomatoes and a dollop of sour cream. Mmmmm!
Instant Pot Walking Taco Casserole
I love walking tacos! A walking taco is a small bag of Fritos with a scoop of taco meat and then a bunch of toppings like lettuce, tomatoes, sour cream and olives. It’s a fun way to eat tacos/taco salad on the go.
This Instant Pot walking taco casserole is a family size meal that has all the flavors of walking tacos in one pot. This casserole turns one pound of meat into 6 servings. The most important part is the Fritos and melty cheese on top! Yum yum! You’re going to love this dinner.
- You can make this casserole with either white or brown rice. Brown rice (20 minutes) will take a few more minutes to cook than white rice (5 minutes).
- Use your favorite brand and spice level of enchilada sauce. I used a mild red sauce.
- You can use ground turkey in the place of ground beef.
- Colby jack cheese can be subbed with cheddar or Monterey jack cheese.
- Don’t forget the lettuce, tomatoes for color and freshness. It really takes the meal to a new level.
- Pickled jalapenos are a fun addition and add a bit of bite. Find them in the aisle next to the pickles.
- This dish can be gluten free. Just make sure the corn chips and broth are gluten free.
- If you don’t have an air fryer lid you can just put the normal lid on the Instant Pot and let the cheese melt on the warm setting for a few minutes.
- Store the leftovers in an airtight container in the refrigerator for up to 5 days. The Fritos do get soggy so it’s best served fresh.
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An easy one pot Mexican dinner with rice, enchilada sauce, seasoned ground beef, melty cheese and Fritos! Top with lettuce, tomatoes and a dollop of sour cream.
- 1 pound lean ground beef
- 1 cup diced onion
- 3/4 tsp kosher salt
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 1/4 cups chicken or beef broth
- 1 cup white or brown rice
- 1 (10 oz) can red or green enchilada sauce (I used mild)
- 1 (4 oz) can diced green chiles
- 1/2 cup sour cream
- 2 cups shredded colby jack cheese, divided
- 2–3 cups Fritos
- Toppings: shredded lettuce, diced tomatoes, chopped cilantro, pickled jalapenos, sour cream
- Turn Instant Pot to saute setting. When the display says HOT add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease. Stir in the salt, cumin, chili powder, garlic powder and smoked paprika.
- Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off the Instant Pot.
- Sprinkle in the rice, don’t stir, but gently press with a spoon to submerge.
- Pour the enchilada sauce and green chiles on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes for white rice or 20 minute for brown rice. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Stir in the sour cream. Sprinkle on half of the cheese, all of the Fritos, and then the other half of the cheese. Put the air fryer lid on top and turn it on for a couple of minutes, until cheese is melted.
- Scoop onto plates and top with lettuce, tomato, pickled jalapenos, cilantro and extra sour cream. Eat and enjoy!
If you don’t have an air fryer lid you can just put the normal lid on the Instant Pot and let the cheese melt on the warm setting for a few minutes.
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also use your 3 or 8 quart pot.
- Category: Beef
- Method: Instant Pot
*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.