Seasoning and Spicy

Recipe: Perfect Taco Casserole (Instant Pot)

Taco Casserole (Instant Pot). Easy Instant Pot taco casserole recipe that is full of flavor and lots of cheese! Your whole family will surely love this flavorful dinner and it's delicious the next day if you have leftovers. This is how you make our popular Instant Pot taco casserole!

Taco Casserole (Instant Pot) I hope that you try this fantastic Instant Pot Taco Tortellini Casserole out and let me know what you think. I put this meal together because it's what I had in the fridge and I'm so glad I did. Taco Casserole uses tons of veggies, quinoa, and ground turkey to make a simple and delicious Mexican meal. You can cook Taco Casserole (Instant Pot) using 14 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Taco Casserole (Instant Pot)

  1. You need 1 of White Onion, diced.
  2. You need 28 oz. of Canned Diced Tomatoes (Fire Roasted are the best!).
  3. It’s 6 oz. of Canned Diced Green Chilies.
  4. You need 1 3/4 of Roasted Red Bell Pepper.
  5. It’s 2 cups of Chicken Broth.
  6. Prepare 1 tsp of Garlic, minced.
  7. It’s 3 Tbsp of Chili Powder.
  8. Prepare 2 tsp of Ground Cumin.
  9. Prepare 1 tsp of Dried Oregano.
  10. It’s 1/2 tsp of Salt.
  11. It’s 1/4 tsp of Black Pepper.
  12. It’s 32-48 oz. of Ground Beef, frozen.
  13. You need 12 oz. of Wide Egg Noodles.
  14. You need of Shredded Cheese, Mexican Blend (Cheddar, Oaxaca, & Asadero).

Use your favorite Crock Pot or Instant Pot, for the perfect lunch or weeknight dinner! Perfect as a filling in tacos, on nachos, or in lettuce wraps for some extra veggies! Instant Pot Taco Pasta is one of those amazing dinners that once you try it will quickly become a favorite. After I made this for my husband, he asked me to add it to our rotation menu.

Taco Casserole (Instant Pot) step by step

  1. Add onion, diced tomatoes, diced green chilies, roasted red bell pepper, chicken broth, minced garlic, chili powder, ground cumin, dried oregano, salt, and ground black pepper to the Instant Pot..
  2. Stir until combined..
  3. Put trivet into pot and place frozen ground beef atop it..
  4. Close & lock the lid, turning the steam release handle to seal the valve..
  5. Press PRESSURE COOK—Normal; Pressure Level: High; Time: 15 minutes.
  6. Push steam release handle down for Quick Release..
  7. Break up ground beef & remove trivet..
  8. Add egg noodles to the pot..
  9. Close & lock the lid, turning the steam release handle to seal the valve..
  10. Press PRESSURE COOK—Normal; Pressure Level: High; Time: 4 minutes.
  11. Push steam release handle down for Quick Release..
  12. Press Cancel (Keep Warm: On).
  13. Stir well..
  14. Serve hot topped with Mexican blend shredded cheeses..

The recipe is so delightfully easy, you add all the ingredients to the pot and cook them together. This is the Instant Pot version of the low carb taco casserole. It has a bit more liquid in it than the slow cooker version but still tastes delicious. Think of this dish as a Mexican flavored, deconstructed cabbage roll without the rice. I hope you like this low carb taco casserole as much as we did.