Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, taco casserole (instant pot). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Taco Casserole (Instant Pot) is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Taco Casserole (Instant Pot) is something that I’ve loved my whole life.

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! Our family's favorite ground beef pressure cooker dinner that's the ultimate comfort food and.

To begin with this particular recipe, we must prepare a few ingredients. You can cook taco casserole (instant pot) using 14 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Taco Casserole (Instant Pot):

1. Prepare White Onion, diced
2. Take Canned Diced Tomatoes (Fire Roasted are the best!)
3. Take Canned Diced Green Chilies
4. Prepare Roasted Red Bell Pepper
5. Get Chicken Broth
6. Make ready Garlic, minced
7. Get Chili Powder
8. Take Ground Cumin
9. Take Dried Oregano
10. Prepare Salt
11. Get Black Pepper
12. Prepare Ground Beef, frozen
13. Prepare Wide Egg Noodles
14. Take Shredded Cheese, Mexican Blend (Cheddar, Oaxaca, & Asadero)

Made with eggs, bread and whole milk, your Instant Pot pressure cooker will pull together all the flavors to create a beautiful and tasty meal for you and your family. Taco Casserole uses tons of veggies, quinoa, and ground turkey to make a simple and delicious Mexican meal. 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!

Instructions to make Taco Casserole (Instant Pot):

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.

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! 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. Think of this dish as a Mexican flavored, deconstructed cabbage roll without the rice.

So that’s going to wrap this up with this exceptional food taco casserole (instant pot) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!