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Instant Pot Mexican Ground Beef Casserole: Disabled Kitchen Recipe

My Instant Pot Mexican Ground Beef Casserole recipe has been a long time in the making. It took many trials to get the ratio of rice:fluids just right so that it wasn’t a complete soggy mess, even if still delicious. If you are craving something Mexican, this is a pretty easy recipe to make, even if it takes quite a bit of time under pressure. If ground beef isn’t to your liking, you can sub with ground poultry at cook at High Pressure for 5 minutes. Or substitute with ground pork at High Pressure for 10 minutes.

It is on the mild-medium spicy index. If you think it will be too spicy, seed the jalapeno. If you want it with more heat, add another jalapeno.

I hope you enjoy!

Needed Equipment

6-quart Instant Pot
Cutting board
Knife
Food processor or chopper attachment for the immersion blender
Measuring cups and spoons
Wooden Spoon

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Instant Pot Mexican Ground Beef Casserole

A delicious Mexican dish with ground beef, kidney beans and rice. Eat it alone or in a burrito with all the fixins.
Servings 8 people
Prep Time 20 mins
Cook Time 24 mins
Natural Release 10 mins
Total Time 54 mins

Equipment

  • 6 quart Instant Pot
  • Cutting Board
  • Knife
  • Food processor or chopper attachment for the immersion blender
  • Measuring cups and spoons
  • Wooden Spoon

Ingredients

  • 454 g lean ground beef
  • 2 cups onions diced or chopped
  • 2 cup green bell pepper diced or chopped
  • 1 jalapeno pepper diced or chopped; seed if too spicy or add another for extra spice
  • 798 mL can diced tomatoes salt-free
  • 2 tbsp chili powder
  • 1 1/2 tbsp sea salt
  • 1 tbsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 2 tsp dried oregano
  • 2 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp red pepper flakes
  • 2 cups Basmati rice rinsed and drained
  • 798 mL can kidney beans drained and rinsed
  • 1 1/4 cups water divided into 1/4 cup and 1 cup

Instructions

  • Turn the Instant Pot onto Sauté. Once hot, add the ground beef and onions. Sauté until the ground beef is crumbly and the onions are translucent, about 2 - 4 minutes. Do not brown. Deglaze with 1/4 cup of water.
  • Press "Cancel". In even layers, add the following in the order listed: all peppers, diced tomatoes with the liquid, rice, all the herbs and spices, and kidney beans. Add 1 cup of water.
  • Place the lid. Cook at High Pressure for 20 minutes. Naturally release the pressure for 10 minutes before releasing any remaining pressure.
  • Remove the lid. Churn the casserole until well mixed. Serve. Enjoy!

Notes

While this casserole is great on its own, you may serve with sour cream, cheese, lime juice, avocado, lettuce, sliced jalapenos, or mix it all together and wrap it in a burrito shell.
Author: Jules Sherred
Calories: 389kcal
Course: Main Dish
Cuisine: Mexican
Keyword: casserole

Nutrition

Nutrition Facts
Instant Pot Mexican Ground Beef Casserole
Amount Per Serving (1.5 cups)
Calories 389 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 35mg12%
Sodium 1792mg78%
Potassium 920mg26%
Carbohydrates 65g22%
Fiber 10g42%
Sugar 7g8%
Protein 23g46%
Vitamin A 1009IU20%
Vitamin C 47mg57%
Calcium 125mg13%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

 

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