Instant Pot Mexican Casserole
This Instant Pot Mexican Casserole is a comforting Tex-Mex meal I absolutely love making for my family. I use budget friendly ingredients like ground beef, rice, cheese, salsa, and beans to create a hearty and satisfying dish that’s easy to prepare in just 50 minutes from start to finish.
By now, you probably know I’ve earned the title of Instant Pot Queen or at least that’s what my husband likes to call me, ha! I just really enjoy creating Instant Pot recipes and sharing them with my followers, especially when it comes to one of my favorite types of cooking, Mexican-inspired meals. If you’re into these flavors too, I definitely recommend trying my instant pot stuffed peppers soup and this popular instant pot taco soup recipe.
Table of contents
This Instant Pot Mexican Casserole has all the comforting flavors I love from Southwest cooking like fresh tomatoes, ground beef, chili powder, and great spices. It reminds me of our favorite taco lasagna but comes together way faster thanks to the Instant Pot. It’s budget friendly, simple to prepare, and perfect for busy nights when I need a hearty meal. I just toss everything in, pressure cook, and dinner is ready before anyone even asks what’s for dinner.
Why you will love this recipe
- Dinner is done in one pot: I throw in everything: ground beef, rice, black beans, peppers, and corn, and let the Instant Pot do the work. It’s filling, easy, and saves me from doing a pile of dishes.
- The flavors are so good: Between the taco seasoning, salsa, garlic powder, and diced tomatoes, every bite has that Tex-Mex flavor my whole family loves.
- Weeknight or weekend ready: Whether it’s a weeknight dinner or a weekend gathering, this casserole always works. I’ve made it for busy school nights and even doubled it for a birthday dinner and everyone wanted seconds.
- Everyone builds their own bowl: We top ours with sour cream, avocado, fresh cilantro, and shredded cheese, and it’s fun to let everyone build their plate just how they like it.
What you will need
- Ground beef: I go with lean ground beef because it adds great flavor without too much grease. But honestly, any kind you have on hand will work just fine.
- Tomatoes and salsa: I like using canned diced tomatoes for ease, but fresh cherry tomatoes work too if I have them. I always pick a salsa we love, usually something with a little heat.
- White rice: What I love most is that I don’t need to cook the rice separately. I just toss it in uncooked, and it turns out perfectly every time.
- Veggies: I always start with onion and bell peppers, then toss in corn for extra sweetness. Sometimes I add peas or green beans too, depending on what I have in the fridge.
- Spices: This dish wouldn’t be the same without chili powder, cumin, and plenty of taco seasoning.
- Sour cream: I always spoon some on top before serving. It adds a creamy contrast that tastes amazing with all the spices.
- Beans: I go with classic black beans, they’re a must in any Tex-Mex casserole I make.
- Cheese: I usually grab a bag of shredded Mexican blend or cheddar, but I’ve also mixed in mozzarella or gouda.
How to make
Brown the beef: I turn the Instant Pot to sauté mode and add the oil. Then, I cook the beef and onion together until the meat is no longer pink. Once it’s browned, I stir in the Worcestershire sauce.
Add veggies and seasoning: I add the chopped peppers, corn, chili powder, cumin, taco seasoning, and garlic powder to the pot. Then, I stir everything together until the veggies are coated with all the spices.
Deglaze and layer: I pour in the water and use a wooden spoon to scrape the bottom of the pot to loosen any bits that might be stuck. Then, I add the diced tomatoes and salsa right on top, but I make sure not to stir to avoid getting a burn notice later during pressure cooking.
Add the rice: I sprinkle the rice over the top and don’t stir it in. Instead, I use the back of a wooden spoon to gently press it down and spread it out so it’s fully submerged in the liquid.
Pressure cook and finish: I cook everything on high pressure for 20 minutes, then let the pressure release naturally for another 20 minutes before doing a quick release. After removing the lid, I give everything a gentle stir, taste for seasoning, and mix in some of the shredded cheese. Then I sprinkle the rest on top and place the lid back on so the cheese can melt from the leftover heat.
Toppings: I serve it hot and let everyone add their favorite Tex-Mex toppings like sour cream, avocado, fresh cilantro, green onions, or extra cheese.
Expert tip
Avoid stirring before cooking
Since I’ve made this recipe many times and tested every step, I have to advise you not to stir after adding the tomatoes, salsa, and rice. Keeping the layers just as they are helps avoid that dreaded burn notice on the Instant Pot. It might seem odd not to mix it all, but the rice cooks through just fine and still absorbs all the flavor as it simmers.
More tips to consider:
- I always rinse the rice under cold water before adding it. It helps remove excess starch so the rice doesn’t clump or get too sticky.
- After browning the meat, I use a wooden spoon to scrape the bottom of the pot when I add the water. This helps prevent any stuck-on bits from triggering a burn warning later.
- I often use frozen corn straight from the freezer, no need to thaw it.
- If I’m making this for kids or guests who don’t like heat, I cut back on the chili powder or skip the jalapeños. It’s easy to adjust to your taste.
- Once the lid comes off, I give it a quick stir and let it sit for a few minutes before adding the cheese. That little rest helps the flavors settle and makes it easier to serve.
Recipe variations
- Chicken twist: I sometimes swap in one pound of ground chicken for the beef.
- Meatless and hearty: I skip the ground beef and add one can of pinto beans or about one cup of vegetarian meat crumbles. It still turns out hearty and delicious.
- Naturally gluten free: This recipe is already gluten free as written, which makes it easy for everyone to enjoy without changes.
- Bake and broil: I brown the beef and mix everything in a 9×12 casserole dish. Then I bake it at 350°F for 50 to 60 minutes, top it with cheese, and broil until melted.
- Slow and easy: I follow the same prep steps but cook it on low for about 4 hours. It’s a great set-it-and-forget-it meal.
- Bring the heat: I use 2 jalapeños, a spicy salsa, or a dash of hot sauce if I want more heat. You can always adjust based on who you’re cooking for.
- No time? No problem: If I’m in a rush, I just add all the ingredients straight into the Instant Pot without browning the beef. It still works, but the flavor won’t be quite as rich.
Serving suggestions
When I make this Instant Pot Mexican Casserole for a family gathering or birthday dinner, I always make sure to have something fun on the side. I serve it with warm slices of Southern cornbread and let everyone grab a piece straight from the skillet. The mix of cheesy casserole and cornbread never lasts long at our table, especially when we’re all catching up and hanging out.
For bigger dinners or backyard BBQs, I’ll put out a big bowl of Mexican black bean salad and a tray of Mexican Street Corn too. I’ve made this combo for everything from a Fourth of July party to a Sunday football night. If we’re really celebrating, I’ll shake up a few homemade drinks like our melon margarita or a fun Blueberry Margarita and let the adults enjoy something sweet and cold while the kids load up on chips and toppings. It turns into such a fun meal that everyone talks about later.
How to store leftovers
- Refrigerate: I store any leftovers in an airtight container and keep them in the fridge for up to four days. It makes an easy lunch or dinner the next day.
- Freezing: Once it cools, I portion the casserole into freezer-safe containers or bags and freeze it for up to two months. It’s great for those nights when I don’t want to cook from scratch.
- Reheating: I warm it up in the microwave or on the stovetop with a splash of broth or water. That helps bring back the moisture and keeps it tasting fresh.
Frequently asked questions
I like using a chunky salsa with some heat, but honestly, it depends on who I’m serving. If I’m making it for the kids, I’ll go with mild, but when it’s just adults, I lean into something with a little spice. Just avoid really watery salsa, because that can change how the rice cooks and make it too soft or mushy.
I always use my 6-quart Instant Pot for this recipe and it works perfectly. There’s just the right amount of space for everything to cook evenly without bubbling over. If you’re using an 8-quart, the recipe still works, but you might need to double-check the liquid and timing to avoid overcooking the rice or drying things out.
The burn notice usually means something got stuck to the bottom of the pot. I always make sure to scrape up any browned bits after cooking the meat and to pour in the liquid before adding the tomatoes and salsa. And most importantly, I never stir once I add the tomatoes and rice. Keeping those layers in place really helps avoid that warning and lets everything cook evenly.
More Casserole Recipes:
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Instant Pot Mexican Casserole
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
- 1 tablespoon Worcestershire sauce
- 1 small yellow onion diced
- 1 teaspoon kosher salt
- 1 red bell pepper cleaned and sliced or chopped
- 1 green bell pepper cleaned and sliced or chopped
- 2 jalapeño peppers seeds removed and chopped
- 15 ounce can black beans drained and rinsed
- 1 cup corn kernels drained from a can or frozen and thawed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 1/2 tablespoons taco seasoning
- 1/2 cup water
- 15 ounce can diced tomatoes
- 2 cups salsa
- 1 cup uncooked basmati rice
- 1 cup shredded Mexican blend cheese divided
Toppings:
- chopped fresh cilantro
- diced avocado
- chopped jalapeño
- chopped green onion
- sour cream
Instructions
- Turn the Instant Pot to SAUTE mode and add the oil.
- Once hot and shimmering, add the beef, onion, and salt and cook until; the beef is nicely browned and no longer pink, about 7-9 minutes.
- Add the Worcestershire sauce, peppers, black beans, corn, chili powder, cumin, taco and garlic powder. Stir to combine.
- Add the water and using a wooden spoon scrape any bits that stuck to the bottom of the pot. Make sure to get every bit to avoid a burn warning.
- Pour in the diced tomatoes and salsa. Do NOT stir.
- Rinse the rice and drain. Add it on top and do NOT stir, but using a wooden spoon gently distribute it in an even layer, press it slightly to submerge it under the liquid.
- Cover and seal the Instant Pot.
- Cook on high pressure for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then quick release any remaining pressure.
- Remove the lid and stir for the rice to absorb any remaining liquid. Taste and adjust for any seasonings.
- Stir in ½ cup of the shredded cheese, then sprinkle the remaining cheese on top. Cover with the lid for the cheese to melt from the remaining heat.
- Serve with any desired toppings.
Video
Notes
Avoid stirring before cooking
Since I’ve made this recipe many times and tested every step, I have to advise you not to stir after adding the tomatoes, salsa, and rice. Keeping the layers just as they are helps avoid that dreaded burn notice on the Instant Pot. It might seem odd not to mix it all, but the rice cooks through just fine and still absorbs all the flavor as it simmers.More tips to consider:
- I always rinse the rice under cold water before adding it. It helps remove excess starch so the rice doesn’t clump or get too sticky.
- After browning the meat, I use a wooden spoon to scrape the bottom of the pot when I add the water. This helps prevent any stuck-on bits from triggering a burn warning later.
- I often use frozen corn straight from the freezer, no need to thaw it.
- If I’m making this for kids or guests who don’t like heat, I cut back on the chili powder or skip the jalapeños. It’s easy to adjust to your taste.
- Once the lid comes off, I give it a quick stir and let it sit for a few minutes before adding the cheese. That little rest helps the flavors settle and makes it easier to serve.