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Instant Pot Beef Nacho Casserole | realmomkitchen.com
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Instant Pot Beef Nacho Casserole

Course Beef
Cuisine Mexican
Prep Time 15 minutes
Servings 4 -6 servings
Calories
Author Laura

Equipment

Ingredients

  • 1 lb ground beef
  • 1 cup diced onion
  • 3 Tbsp taco seasoning
  • ¾ cup beef broth
  • ½ cup long grain white rice
  • 1 14.5 oz can petite diced tomatoes
  • 1 14. 5 oz can corn, drained
  • 1 4 oz can diced green chilies
  • 1 ½ cups shredded cheddar cheese
  • 1 ½ cups crunched up Nacho Cheese Dorito chips
  • Toppings: sour cream diced green onions, and/or fresh chopped cilantro

Instructions

  • Turn Instant pot to sauté setting. Add in the ground beef, onion, and taco seasoning. Cook while breaking up for about 5 minutes until beef is fully cooked. Add in the broth and scrape the bottom of the pot. Turn off Instant Pot.
  • Sprinkle in the rice. Addin tomatoes, corn and green chilies on top of rice. Do not stir. 
  • Secure the lid on Instant Pot. Make sure valve is set to sealing. Set the manually cook for 5 minutes. When time is up, allow the pressure to release naturally for 10 minutes. Then maually rremove any remaining pressure. Stir together.
  • To serve: sprinkle each serving with some of the shredded cheese and crushed Dorito chips on top. The top with any of the additional toppings. Serves 4-6.