Nevada Casserole

Nevada Casserole–seasoned ground beef in a creamy sauce with chili beans, Rotel, corn and bacon made in the Instant Pot or slow cooker.

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Nevada Casserole

Today’s recipe is my take on a cowboy casserole from the Nevada dairy farmers. It’s a creamy, cheesy chili-like, dip-like dish that is super flavorful and satisfying. The creamy filling, savory beef, and crispy tater tots create a mouthwatering combination. If you’re not a fan of tots you can serve with over a bed of tortilla chips, wrapped up in a flour tortilla, over rice, over mashed potatoes, with Fritos or as a chili. These are all tasty options! Enjoy!

Ingredients/Substitution Ideas

• Lean ground beef–I used 93/7
• Kosher salt
• Black pepper
• Cumin
• Chili powder
• Onion powder
• Garlic powder
• Smoked paprika
• Beef broth–or chicken broth, Better than Bouillon
• Chili beans–I used Bush’s Chili Beans with pintos
• Frozen sweet corn–or canned corn
• Rotel tomatoes–I used mild
• Cream cheese
• Sour cream
• Ketchup–or BBQ sauce
• Shredded cheddar cheese–or monterey jack, pepper jack, colby
• Bacon crumbles
• Cooked tater tots, tortilla chips or Fritos

Steps

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

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

Dump in the beans, corn, Rotel and cream cheese. Don’t stir. 

Cover Instant pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes on LOW pressure. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

Stir in the tempered sour cream, ketchup, cheese and bacon.

Spoon into bowls and top with crispy tater tots, tortilla chips or Fritos. You can also serve this as a dip!

Notes/Tips

• Serve over rice, with tater tots (I love cooking tots in the air fryer* for ultimate crispiness), as a tortilla chip dip or with Fritos on top (we love the chili cheese Fritos).
• This recipe can be gluten-free if you use gluten-free chili beans.
• I used my 6 quart Instant Pot*. You can also make this in a 3 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.
• Other recipes you can make with chili beans are Emily’s Taco Casserole, Instant Pot Fry Bread Tacos and Instant Pot Texas Haystacks. I usually buy Bush’s chili beans or SW chili beans. You can find them next to other canned beans at the grocery store. Chili beans are beans in a seasoned tomato sauce therefore, do not rinse and drain the beans like you would with other canned beans.
• This recipe is pretty rich! You can leave out the cream cheese or the sour cream to make it a little less heavy.

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.