Mountaineer Casserole

Mountaineer Casserole–an Instant Pot dinner with a cheesy mix of ground beef, rice, tomatoes, corn, and bell pepper all pressure cooked together in one pot for a quick meal.

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Mountaineer Casserole

Ground beef, rice, tomatoes, corn, and bell pepper cook together in one pot for a yummy dinner that’s ready in 30 minutes. This recipe has simple ingredients and the leftovers make a good lunch the next day. Greg said it reminded him of stuffed peppers and I’m not mad about that! (This recipe is adapted from Mountaineer Hash on Cooks.com)

Ingredients/Substitution Ideas

• Lean Ground Beef–I used 93/7. Or ground turkey.
• Chopped Onion–yellow or white
• Kosher Salt
• Black Pepper
• Chili Powder
• Garlic Powder
• Smoked Paprika
• Beef Broth–or water and Better than Bouillon beef base
• Converted Rice–also called parboiled rice. You can also use long grain white rice.
• Worcestershire Sauce
• Diced Tomatoes–I used petite diced tomatoes.
• Frozen Sweet Corn–or canned
• Diced Green Bell Pepper–or another color bell pepper
• Shredded Cheddar Cheese–or another type of cheese like monterey jack, pepper jack, colby

Steps

Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, chili powder, garlic powder and smoked paprika. 

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 

Sprinkle in the rice. Add in the Worcestershire sauce, diced tomatoes, corn and bell pepper.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 

Stir in the cheddar. Salt to taste. Serve and enjoy!

Notes/Tips

• This dinner is great on its own, but a side of tortilla chips, garlic bread, or a green salad rounds out the meal perfectly.
• Try adding in a can of black beans for some extra fiber and protein.
• For a little heat, toss in a diced jalapeño or a few dashes of hot sauce.
• Mix in a handful of spinach at the end for a pop of green.
• This recipe can be gluten free if you use gluten free Worcestershire sauce.
• 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.
• I used my 4 quart Instant Pot*. You can also make this in a 3, 6 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with green bell pepper are Dixieland Skillet and Smoky Mountain Country Casserole.

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.