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    Home » Instant Pot Freezer Meals » Instant Pot Taco Casserole

    Instant Pot Taco Casserole

    Published: May 13, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easy Instant Pot taco casserole recipe is made entirely in the Instant Pot! This simple weeknight dinner turns ground beef into a flavorful dinner in less than 45 minutes.

    Taco casserole topped with cilantro and guacamole.

    Instant Pot taco casserole is a family favorite. This easy ground beef casserole has beans, salsa, seasonings, and cheese.

    The casserole makes a delicious weeknight dinner, and the leftovers reheat well.

    Ingredient notes

    • Ground beef: I use 88% lean ground beef. It's lean enough that the casserole doesn't get greasy as it cooks, but it has enough fat that the meat doesn't dry out. Ground turkey or ground chicken could also be used.
    • Beef broth: I like to use reduced-sodium beef broth.
    • Seasonings: Feel free to adjust the seasonings to your taste.
    • Beans: Kidney beans or pinto beans also work well. Also, feel free to add additional beans to help stretch the casserole.
    • Salsa: Feel free to use whichever type of tomato-based salsa you prefer.
    • Cheese: Cheddar, Monterey Jack, cheddar jack, or similar cheese blends all work well.

    How to make Instant Pot taco casserole

    Step 1: Press SAUTÉ. When HOT, add the ground beef.

    Side by side photos of browned ground beef and ground beef with onion and garlic in a pot.

    Step 2: Cook, stirring occasionally, until most of the meat is no longer pink. Drain the grease and return the meat to the inner pot.

    Step 3: Add the onion and garlic. Cook, stirring occasionally, until softened, about 3 minutes.
    Press cancel.

    Side by side photos of ground beef topped spices and salsa and beans on top.

    Step 4: Add the beef broth, and scrape up any brown bits on the bottom of the pan.

    Step 5: Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper.

    Step 6: Top with beans, tomato paste, and salsa. Do not stir.

    Cooked taco casserole and taco casserole topped with cheese.

    Step 7: Press manual high pressure and adjust the time to 5 minutes. Let the pressure release naturally for 10 minutes. Release any remaining pressure.

    Step 8: Add 1 cup of the cheese. Give everything a good stir.

    Step 9: Top with remaining 1 cup of cheese. Loosely cover to let the cheese melt.

    A dish of taco casserole with tortilla chips cilantro and guacamole.

    Variations

    • Vegetarian: To make the casserole vegetarian, you can either use veggie broth and veggie meat crumbles, or you can use veggie broth, substitute the beef for 1-2 tablespoons of oil, and add an additional can of beans.
    • Heat: The recipe has lots of flavor but no kick. If you'd like to up the heat, you can use additional chili powder and spicy salsa.
    • Taco seasoning: You can substitute a packet of taco seasoning for the spices in the recipe.
    • Dairy-free: To make the casserole dairy-free, simply omit the cheese or use a nondairy cheese.

    Serving suggestions

    I serve the casserole with tortilla chips and top it with guacamole, pico de gallo, fresh cilantro, and sour cream.

    Taco casserole with tortilla chips in a terracotta bowl.

    How to freeze

    The cooked casserole freezes really well! To freeze, cook as directed.

    Let the casserole cool to room temperature. Put the casserole into a freezer-safe container. Freeze.

    Storage

    Store any leftover taco casserole in an airtight container in the refrigerator. The casserole will keep for up to 4 days when properly stored in the fridge.

    More Instant Pot ground beef dinner recipes!

    • Instant Pot Taco Salad
    • Instant Pot Ground Beef Gyros
    • Instant Pot Philly Cheesesteak Sloppy Joes
    • Instant Pot Beef and Shells

    If you’ve tried this Instant Pot taco casserole recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

    You can follow me on Pinterest or Facebook even more delicious food.

    Taco casserole topped with cilantro and guacamole.

    Instant Pot Taco Casserole

    Easy Instant Pot taco casserole that's made entirely in the pressure cooker!
    5 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 13 minutes
    Pressure Release: 10 minutes
    Total Time: 43 minutes
    Servings: 8 servings
    Calories: 261kcal
    Author: Kate at Eating in an Instant

    Equipment

    • Instant Pot/Electric Pressure Cooker

    Ingredients

    • 1 ½ pounds lean ground beef
    • 1 cup diced white or yellow onion
    • 4 cloves garlic minced
    • ½ cup beef broth
    • 1 tablespoon ancho chili powder
    • 2 teaspoons ground cumin
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried oregano
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 2-15 ounce cans black beans drained and rinsed
    • 2 tablespoons tomato paste
    • 2-15 ounce jars tomato salsa
    • 2 cups shredded cheddar or cheddar Jack cheese divided

    Instructions

    • Press SAUTÉ.
    • When HOT, add the ground beef.
    • Cook, stirring occasionally, until most of the meat is no longer pink.
    • Drain the grease and return the meat to the inner pot.
    • Add the onion and garlic.
    • Cook, stirring occasionally, until softened, about 3 minutes.
    • Press CANCEL.
    • Add the beef broth, and scrape up any brown bits on the bottom of the pan.
    • Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper.
    • Top with beans, tomato paste, and salsa.
    • Do not stir.
    • Press MANUAL high pressure and adjust the time to 5 minutes.
    • Let the pressure release naturally for 10 minutes.
    • Release any remaining pressure.
    • Add 1 cup of the cheese.
    • Give everything a good stir.
    • Top with remaining 1 cup of cheese.
    • Loosely cover to let the cheese melt.

    Nutrition

    Serving: 1serving | Calories: 261kcal | Carbohydrates: 7g | Protein: 26g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 566mg | Potassium: 478mg | Fiber: 2g | Sugar: 2g | Vitamin A: 809IU | Vitamin C: 3mg | Calcium: 234mg | Iron: 3mg
    Tried this recipe?Leave me a comment below to let me know!
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    Reader Interactions

    Comments

    1. Hope

      January 25, 2023 at 12:14 am

      I made this with ground chicken and added some jalapeño slices to it. It was very good! Served it as a taco salad.

      Reply
      • Kate

        January 25, 2023 at 3:11 am

        Thank you!

        Reply
    2. Sami

      May 21, 2022 at 5:13 am

      5 stars
      Another hit! My kids loved this with Doritos LOL

      Reply
      • Kate

        May 21, 2022 at 5:13 am

        I'm glad it was a hit!

        Reply

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