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Instant Pot Mexican Casserole | reealmomkitchen.com
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4 from 1 vote

Instant Pot Mexican Casserole

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

Ingredients

  • 1 lb ground beef
  • ½ diced onion
  • 1 4 oz can diced green chilies
  • ½ tsp salt
  • 1 cup beef broth
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 10 oz can Rotel (I use mild)
  • 1 15 oz can ranch style beans, undrained
  • 1 10.75 oz can cream of mushroom soup
  • 16 5 inch yellow corn tortillas , cut unto 1 inch squares
  • 1 cup shredded cheddar cheese
  • garnishes - diced tomato diced avocado, sour cream, diced green onion, chopped cilantro

Instructions

  • Turn Instant Pot to sauté setting. Add in the beef and break it up. Add in the onions. Brown for about 5 minutes until beef is fully cooked. Drain any excess grease.
  • Pour in the broth and scrape bottom of pot so that nothing is sticking. Mix in the salt, chili powder, cumin.
  • The add in layers in this order - Rotel, ranch beans and cream of mushroom soup . Don’t stir.
  • Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook for 5 minutes. Turn the valve to vent for a quick pressure release and remove the lid.
  • Stir the tortillas into the pot. Stir in the cheese.
  • Scoop onto plates and serve topped with desired garnishes. Serves 6. 

Notes

Alternate instructions for the slow cooker:
  1. In a skillet, add in the beef and break it up. Add in the onions. Brown for about 5 minutes until beef is fully cooked. Drain any excess grease.
  2. Pour in the broth. Mix in the salt, chili powder, cumin.
  3. In a slow cooker, layer in this order - the meat mixture, ranch beans, Rotel, cream of mushroom soup, tortillas, then shredded cheese.
  4. Cover and cook on high for 2-3 hours or low for 4 hours. Top with desired garnishes.