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!

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 have Taco Casserole (Instant Pot) using 14 ingredients and 14 steps. Here is how you cook it.

Ingredients of Taco Casserole (Instant Pot)

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

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..

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. 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! My name is Corrie Cooks and I am here to help!