Texas Caviar Casserole

Texas Caviar Casserole–an Instant Pot one-pot dinner made with ground beef, black eyed peas, corn, enchilada sauce, and melted cheese that’s an easy family-friendly meal.

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Texas Caviar Casserole

I loved how this recipe took the flavors of Texas caviar and turned them into a comforting, cheesy dinner. The black eyed peas, corn, Rotel and lime juice all give it that classic Texas caviar flavor, but instead of being a cold dip, everything gets cooked together with beef, rice, enchilada sauce and melted cheese. The sour cream and cheese add a creamy element. I also liked topping mine with crushed tortilla chips and extra cilantro because it gave it that fresh Texas caviar feel. This is one of those easy pantry-friendly dinners that feels a little fun and different.

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Diced onion–or shallot
• Kosher salt
• Black pepper
• Garlic powder–or minced garlic
• Chicken broth–or water and Better than Bouillon chicken base
• Converted rice–or long grain white
• Black eyed peas–or black beans
• Rotel–I used mild
• Frozen sweet corn–or frozen fire roasted corn, canned corn
• Red enchilada sauce–or green enchilada sauce
• Lime
• Sour cream
• Shredded colby jack cheese–or cheddar cheese
• Tortilla chips–or Fritos
• Cilantro–or green onions

Steps

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

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

Sprinkle in the rice. Dump in the black eyed peas, rotel, corn and enchilada sauce.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 

Stir in the lime juice, sour cream and cheese.

Serve topped with some cilantro and tortilla chips.

Notes/Tips

• Serve with shredded lettuce, pico and sliced avocado.
• Converted rice (also called parboiled rice) works best for this recipe because it holds its texture well in the Instant Pot. Regular long grain white rice may turn softer.
• You can make this spicier by using hot Rotel or adding diced jalapeños.
• Freshly shredded cheese melts smoother than pre-shredded cheese.
• Crushed tortilla chips added right before serving give the dish a really good crunch.
• This recipe would also work really well for meal prep lunches throughout the week.
• This recipe can be gluten free. Just make sure your enchilada sauce is labeled as gluten free.
• I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days. You can freeze portions in freezer containers for up to 3 months.
• Other recipes you can make with black eyed peas are Quick Hoppin John Soup and Instant Pot Texas Caviar.

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.