Taco Casserole (Instant Pot)
Taco Casserole (Instant Pot)

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, taco casserole (instant pot). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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) is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Taco Casserole (Instant Pot) is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook taco casserole (instant pot) using 14 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Taco Casserole (Instant Pot):
  1. Take 1 White Onion, diced
  2. Make ready 28 oz. Canned Diced Tomatoes (Fire Roasted are the best!)
  3. Prepare 6 oz. Canned Diced Green Chilies
  4. Get 1 3/4 Roasted Red Bell Pepper
  5. Take 2 cups Chicken Broth
  6. Prepare 1 tsp Garlic, minced
  7. Make ready 3 Tbsp Chili Powder
  8. Prepare 2 tsp Ground Cumin
  9. Take 1 tsp Dried Oregano
  10. Make ready 1/2 tsp Salt
  11. Get 1/4 tsp Black Pepper
  12. Make ready 32-48 oz. Ground Beef, frozen
  13. Make ready 12 oz. Wide Egg Noodles
  14. Prepare 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! 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.

Steps to make Taco Casserole (Instant Pot):
  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.

I hope you like this low carb taco casserole as much as we did. For more delicious slow cooker recipes, scroll down to see what my friends have for you! Taco Casserole is loaded with tortillas, ground beef, veggies and shredded cheese, all baked in layers until bubbling! I always have extra tortillas at home, so I use them as the base layer for my casserole. Ground beef simmered along with taco seasoning and then baked in the Instant Pot with the cheeses make a delicious casserole.

So that’s going to wrap it up with this special food taco casserole (instant pot) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!