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Rodeo Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Yield: 8 servings 1x


Rodeo Casserole has baked beans, rice, enchilada sauce, sour cream, cheese and tots. It’s like a cross between tex-mex and bbq and it tastes oh so good! Yee HAW!


  • 20 ounces ground pork
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 3/4 cup water
  • 1/2 cup converted rice or white rice
  • 1 (10 oz) red enchilada sauce
  • 1 (22 oz) can Bush’s Grillin Beans southern pit bbq
  • 1/2 cup sour cream
  • 1/2 pound tater tots
  • 3/4 cup shredded Mexican blend cheese


  1. Turn Instant Pot to saute setting. When display says hot add in the ground pork and break it up. Add in the salt, pepper, garlic powder, onion powder, cumin, chili powder and smoked paprika. Brown for about 5 minutes. 
  2. Pour in the water and scrape the bottom of the pot so that nothing is sticking. 
  3. Sprinkle in the rice. Dump in the enchilada sauce and Bush’s beans. Don’t stir.
  4. 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 pot sit for 10 minutes and then move valve to venting. Stir.
  5. Heat oven to 450 degrees. Scrape the mixture into a 9×13 inch baking dish. With a rubber scraper gently spread the sour cream on top. Evenly layer on top the tater tots. Bake for 20 minutes. Sprinkle the cheese on top and bake for 5 more minutes.
  6. Serve and enjoy!