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A pan of instant pot taco casserole surrounded by a red, white, and blue striped dish towel.
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5 from 1 vote

Instant Pot Taco Casserole

Taco casserole is nachos in reverse. It’s taco meat cooked in beef gravy and topped with chips and cheese. Then it’s cooked in a casserole that transforms it into a hearty and tasty dinner.
Prep Time10 minutes
Cook Time19 minutes
Additional Time20 minutes
Total Time49 minutes
Course: Main Dish Recipes
Cuisine: Mexican
Servings: 4 servings
Calories: 595kcal
Author: Aileen Clark

Ingredients

  • 1 pound ground beef
  • 1 cup beef broth
  • 1/8 cup all-purpose flour
  • 1 1-ounce packet taco seasoning
  • 2 cups tortilla chips
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream

Instructions

  • Press sauté button on Instant Pot.
  • Add beef to pot and cook, stirring occasionally, 5 minutes.
  • Drain fat from ground beef.
  • Sprinkle beef with flour and taco seasoning.
  • Pour in beef broth and mix.
  • Bring to a boil and let cook 5 minutes, until sauce is thickened. Stir occasionally.
  • Turn Instant Pot off.
  • Scoop 1/2 of meat mixture into a (7-inch) cake pan.
  • Spread 1 cup chips over meat.
  • Top chips with 1/2 cup cheese.
  • Repeat with remaining meat, chips, and cheese.
  • Cover pan with foil.
  • Clean inner pot and put back into Instant Pot.
  • Add 1 cup water and trivet to Instant Pot.
  • Create a foil sling and carefully lower pan into Instant Pot.
  • Close lid and set pressure release to sealing.
  • Press manual or pressure cook button and set to 7 minutes.
  • Allow pressure to release naturally for 10 minutes. Quick release remaining pressure.
  • Remove pan from pot and serve with sour cream as garnish.

Nutrition

Serving: 1g | Calories: 595kcal | Carbohydrates: 20g | Protein: 40g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1077mg | Fiber: 2g | Sugar: 2g