Southwest Ground Beef Potato Casserole–an easy Instant Pot dinner with seasoned ground beef, tender potatoes, salsa verde, and melted cheddar cheese.
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Southwest Ground Beef Potato Casserole
This recipe reminded me a little of taco filling mixed with cheesy potatoes. The salsa verde gives everything a tangy flavor. If you want to stretch the meal, serve it with warm tortillas and sour cream (or a handful of tortilla chips for scooping). If you’re a tomato lover try adding in a can of Rotel.
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Onion–or shallot
- Kosher salt
- Chili powder
- Cumin–or ground coriander (different flavor but still delicious)
- Garlic powder–or 2-3 cloves fresh minced garlic
- Beef broth–or chicken broth
- Russet potatoes–or Yukon Gold potatoes
- Salsa verde–or your favorite jarred green enchilada sauce
- Shredded cheddar cheese–or Monterey Jack, Pepper Jack, or a Mexican cheese blend
Steps
Turn Instant Pot to saute 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 salt, chili powder, cumin and garlic powder.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the potatoes and pour the salsa verde on top.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Stir in the cheese. Serve and enjoy!
Notes/Tips
- Top each serving with sour cream, diced avocado, cilantro, sliced green onions, diced tomatoes or pickled jalapeños.
- I used my 4 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for 4 days. You can freeze leftovers for up to 3 months.
- Turn leftovers into burritos the next day.
- Other recipes you can make with salsa verde are Instant Pot Honey Lime Salsa Verde Chicken and Pork Rio Salads.
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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Southwest Ground Beef Potato Casserole
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5-10 minute NPR)
- Total Time: 23 minutes
- Yield: 4 servings 1x
Description
An easy Instant Pot dinner with seasoned ground beef, tender potatoes, salsa verde, and melted cheddar cheese.
Ingredients
- 12 oz lean ground beef
- 1 small onion, diced
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 cup beef broth
- 16 oz Russet potatoes, peeled and cut into 1/2 inch cubes
- 1 (7 oz) can salsa verde
- 1 cup frozen corn
- 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 5 minutes. Drain off excess grease. Stir in salt, chili powder, cumin and garlic powder.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the potatoes and pour the salsa verde on top. Dump in the corn.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the cheese. Serve and enjoy!
- Category: Beef
- Method: Instant Pot
More southwest recipes…
Instant Pot Southwest Tavern Sandwiches
A loose meat sandwich seasoned with southwest flavors and then topped with cheese, avocado and tomato. A perfect dinner or lunch to feed a crowd.
Instant Pot Southwestern Casserole
A hamburger casserole with beans, tomatoes, green chiles and orzo pasta. A fast recipe with only a 1 minute pressure cooking time.
Instant Pot Southwestern Spaghetti
An easy one pot spaghetti dinner with southwestern seasonings, geren bell pepper and cheese. A fun and delicious twist on normal spaghetti.
Instant Pot Southwest Shredded Chicken Bowls
A stew that is bursting with flavor but not too spicy. It has tender shredded chicken, pinto beans, fire roasted tomatoes, green chiles and taco seasoning. Serve this stew over rice or plain for an easy weeknight dinner.
*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.
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