Description
A mixture of seasoned ground beef, pinto beans, sweet corn, nacho cheese sauce and picante sauce served over a bed of rice. An easy nacho casserole that has a lot of flavor!
Ingredients
Units
Scale
- 1 pound lean ground beef
- 2 Tbsp dried onion (or 1 cup diced fresh onion)
- 1/2 tsp kosher salt
- 1 tsp pepper
- 2 tsp cumin
- 2 tsp garlic powder
- 1 Tbsp chili powder
- 1 cup beef broth
- 1 can pinto beans or black beans, rinsed and drained
- 1 (10.5 oz) can Pace Nacho Cheese Sauce (mild)
- 1 cup Pace picante sauce (mild)
- 1 Tbsp cornmeal
- 1 cup frozen sweet white corn
- Hot white rice, for serving
- 1/2 cup shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for about 5 minutes. Drain off excess grease.
- Stir in the salt, pepper, cumin, garlic powder and chili powder.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Dump in the beans, nacho sauce, picante, cornmeal and corn. 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 move valve to venting and remove the lid. Stir.
- Scoop rice into bowls and top with a large ladleful of beef mixture and sprinkle with cheese. Serve and enjoy! Alternatively you can spread 2 cups of white rice in the bottom of a 9×9 inch baking dish. Then pour the beef mixture over the top. Sprinkle with cheese and let melt in the oven for 5 minutes at 350 degrees.
Notes
You can make rice at the same time by using the pot in pot method. After step 4 and before step 5 add in a tall trivet. Place an oven safe dish on top of the trivet. Inside the dish add 1 ½ cups of white rice and 1 ¾ cups of water in the dish. Pressure cook as stated in step 5 and use a 10 minute natural pressure release instead of a quick release.
- Category: Beef
- Method: Instant Pot