Instant Pot Mexican Casserole Recipe
Description
Instant Pot Mexican Casserole is the perfect meal for busy weeknights. This one-pot dish is packed with flavor and is sure to be a hit with the whole family. It's made with ground beef, black beans, corn, tomatoes and cheese, all cooked together in a flavorful tomato-based sauce. It's easy to make and can be served with a side of rice or tortillas.
This Mexican Casserole is the perfect way to mix up your dinner routine and bring a little south-of-the-border flair into your life. Plus, it's easy to customize with your favorite ingredients. You can add in extra veggies like bell peppers or zucchini, or switch up the types of beans. You can also add some diced jalapeno or other hot peppers for a spicier version.
Prep Time
This Instant Pot Mexican Casserole comes together in no time. All you need to do is gather your ingredients and you'll be ready to go. It takes about 10 minutes to prep the ingredients and get them ready for the Instant Pot.
Cook Time
The best part about this recipe is that it cooks quickly in the Instant Pot. It takes just 15 minutes of cook time on high pressure before the casserole is ready to be served.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup shredded cheese
- Salt and pepper, to taste
Instructions
1. Set the Instant Pot to sauté mode and add the ground beef and onion. Cook, stirring occasionally, until the beef is cooked through and the onion is softened.
2. Add the black beans, corn, tomatoes, tomato sauce, chili powder and cumin and stir to combine.
3. Lock the lid and set the Instant Pot to high pressure for 15 minutes.
4. When the cooking time is up, allow the pressure to release naturally.
5. Remove the lid and stir in the shredded cheese.
6. Serve with a side of cooked rice or tortillas.
Equipment
You'll need an Instant Pot or other electric pressure cooker to make this recipe.
Notes
This recipe can easily be doubled or tripled to feed a larger crowd. You may need to add a few minutes of additional cook time if you double or triple the recipe.
Nutrition: Per Serving
Calories: 387 kcal, Carbohydrates: 32 g, Protein: 24 g, Fat: 18 g, Saturated Fat: 8 g, Cholesterol: 64 mg, Sodium: 671 mg, Potassium: 588 mg, Fiber: 6 g, Sugar: 6 g, Vitamin A: 533 IU, Vitamin C: 16 mg, Calcium: 176 mg, Iron: 4 mg.
Recipe Tips
For a vegetarian version, simply omit the ground beef and use extra beans and veggies. Try adding in some diced bell peppers, zucchini, or mushrooms. You can also add some diced jalapeno or other hot peppers for a spicier version. For extra flavor, top the casserole with fresh cilantro and diced avocado.
This casserole can be served with a side of cooked rice, tortillas, or chips. Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply microwave or bake in the oven until heated through.
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