Instant Pot Mexican Ground Beef Casserole With Rice And Beans

This Mexican Ground Beef Casserole With Rice And Beans is a super family-friendly meal that you’re going to love! Make it quickly and easily in your Instant Pot.

Mexican Ground Beef Casserole Wide

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What Makes This Mexican Ground Beef Casserole So Fantastic

This Instant Pot Mexican Ground Beef Casserole is easily one of my favorite Mexican ground beef recipes, and for good reason. It’s a casserole recipe that’s bursting with Mexican flavors but doesn’t take a whole lot of effort on my part.

Because delicious food plus minimal effort equals a VERY happy Urvashi.

What makes this Mexican Ground Beef Casserole so easy? Why the Instant Pot, of course.

It’s practically a pour and cook recipe, you just have to saute the beef and onions before you dump in the rest of the ingredients. And the one extra step is well worth the delicious outcome.

This is one of those easy casseroles that you’ll find yourself wanting to make again and again. It’s so very simple yet so very good.

And since I was able to keep myself from adding cayenne to the mix (what can I say, I like my food spicy), this is a completely family-friendly meal option.

Another thing that I like about this recipe is that, unlike most ground beef recipes, it doesn’t use a ton of ground beef.

Using just half a pound of meat and adding red beans lets you reduce the meat without losing the heartiness, and using plant protein to round out your meal.

That means just as much protein without having to break the bank on meat.

How To Make Mexican Ground Beef Casserole With Rice And Beans

  1. Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the ground beef and onions and break up as much as you can. Cook for 3-5 minutes. Add ¼ cup of water and deglaze thoroughly, allowing the water to evaporate.
  2. Add taco seasoning, salt, and rice and mix thoroughly.
  3. Add 1 cup water. Scatter the tomatoes, peppers, and kidney beans on top of the rice and meat mixture. Do not stir.
  4. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 4 minutes.
  5. When cook time is complete, let pot release pressure naturally for 10 minutes. At the end of the cooking time, use a quick release to depressurize.
  6. Stir and serve.

Tips And Tricks For Making Mexican Ground Beef Casserole

  • You can garnish with cheese, cilantro, avocados, sour cream—whatever your taste buds and dietary considerations allow.
  • This dish is perfect with a fried egg on two on top of the rice.
  • If you double the recipe, use only 1.75 cups of water, otherwise, your rice will be quite mushy.
  • Do not forget to deglaze the Instant Pot if you have any meat or onions stuck to the bottom. I often use an extra 1/4 cup of water to deglaze, and I allow it all to evaporate before adding the rest of the ingredients.

Other Tasty Mexican Recipes

Aside from this Mexican Ground Beef Casserole With Rice And Beans, here are some more good Mexican dishes you’re sure to love:

This Mexican Ground Beef Casserole With Rice And Beans is sure to be a hit with your family, just #trustUrvashi!

Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!

Mexican Ground Beef Casserole Tall

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Mexican Ground Beef Casserole Wide

Mexican Ground Beef Casserole With Rice And Beans

This Mexican Ground Beef Casserole With Rice And Beans is a super family-friendly meal that you’re going to love! Make it quickly and easily in your Instant Pot.

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Prep Time: 5 minutes

Cook Time: 17 minutes

Natural Pressure Release: 10 minutes

Total Time: 32 minutes

Course: Main Course

Cuisine: Mexican

Keyword: Instant Pot Mexican Casserole, Mexican Ground Beef Casserole, Taco Casserole

Servings: 4

Calories: 387kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

For garnishing

Instructions

  • Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the ground beef and onions and break up as much as you can. Cook for 3-5 minutes. Add ¼ cup of water and deglaze thoroughly, allowing the water to evaporate.
  • Add taco seasoning, salt, and rice and mix thoroughly.

  • Add 1 cup water. Scatter the tomatoes, peppers, and kidney beans on top of the rice and meat mixture. Do not stir.

  • Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 4 minutes.

  • When cook time is complete, let pot release pressure naturally for 10 minutes. At the end of the cooking time, use a quick release to depressurize.

  • Stir and serve.

  • You can garnish with cheese, cilantro, avocados, sour cream—whatever your taste buds and dietary considerations allow.
  • This dish is perfect with a fried egg on two on top of the rice.
  • If you double the recipe, use only 1.75 cups of water, otherwise, your rice will be quite mushy.
  • Do not forget to deglaze the Instant Pot if you have any meat or onions stuck to the bottom. I often use an extra 1/4 cup of water to deglaze, and I allow it all to evaporate before adding the rest of the ingredients.

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Nutrition

Calories: 387kcal | Carbohydrates: 60g | Protein: 22g | Fat: 6g | Fiber: 8g | Sugar: 4g

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Originally Published January 27, 2020

Don’t forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.