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Instant Pot Mexican Casserole
5 from 42 votes

Instant Pot Mexican Casserole

Instant Pot Mexican Casserole blends ground beef, black beans, corn, bell peppers, jalapeños, tomatoes, salsa, and basmati rice, seasoned with chili powder, cumin, and taco spices. The layered cooking method avoids stirring to prevent burning, resulting in a flavorful, hearty dish with tender rice absorbing the rich tomato and salsa juices. Topped with cheese and fresh garnishes like cilantro and avocado, this casserole offers a balanced mix of textures and spice suited for a filling meal.

Prep Time
23 mins
Cook Time
7 mins
Additional Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 448 kcal
Course: Main Course
Cuisine: American, Mexican

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 pound ground beef lean
  • 1 tablespoon Worcestershire sauce
  • 1 yellow onion diced, small
  • 1 teaspoon kosher salt
  • 1 red bell pepper cleaned and sliced or chopped
  • 1 green bell pepper cleaned and sliced or chopped
  • 2 jalapeno pepper seeds removed and chopped
  • 15 ounce black beans drained and rinsed, canned
  • 1 cup corn kernels drained from a can or frozen and thawed
  • 2 tablespoons chili powder
  • 1 tablespoon cumin ground
  • 1 teaspoon garlic powder
  • 1 1/2 tablespoons taco seasoning
  • 1/2 cup water
  • 15 ounce diced tomatoes canned
  • 2 cups salsa
  • 1 cup basmati rice uncooked
  • 1 cup Mexican blend cheese divided, shredded
Toppings:
  • cilantro chopped, fresh
  • avocado diced
  • jalapeño chopped
  • green onion chopped
  • sour cream

Instructions

    Cup of Yum
  1. Turn the Instant Pot to SAUTE mode and add the oil.
  2. 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.
  3. Add the Worcestershire sauce, peppers, black beans, corn, chili powder, cumin, taco and garlic powder. Stir to combine.
  4. 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.
  5. Pour in the diced tomatoes and salsa. Do NOT stir.
  6. 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.
  7. Cover and seal the Instant Pot.
  8. Cook on high pressure for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then quick release any remaining pressure.
  9. Remove the lid and stir for the rice to absorb any remaining liquid. Taste and adjust for any seasonings.
  10. 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.
  11. Serve with any desired toppings.

Notes

  • Do not stir after adding tomatoes, salsa, and rice; this layering prevents burn warnings in the Instant Pot.
  • Rinse rice under cold water before cooking to reduce starch and keep rice texture separate.
  • Scrape the bottom of the pot with water after browning meat to avoid stuck bits that cause burn warnings.
  • Frozen corn can be added directly without thawing.
  • Adjust chili powder and jalapeño amount to control heat levels according to preference.
  • Let the dish rest briefly after pressure cooking before adding cheese to allow flavors to settle.

Nutrition Information

Calories 448kcal (22%) Carbohydrates 58g (19%) Protein 31g (62%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 58mg (19%) Sodium 1746mg (73%) Potassium 1164mg (25%) Fiber 10g (40%) Sugar 9g (18%) Vitamin A 2233IU (45%) Vitamin C 60mg (67%) Calcium 334mg (33%) Iron 6mg (33%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 448

% Daily Value*

Calories 448kcal 22%
Carbohydrates 58g 19%
Protein 31g 62%
Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 58mg 19%
Sodium 1746mg 73%
Potassium 1164mg 25%
Fiber 10g 40%
Sugar 9g 18%
Vitamin A 2233IU 45%
Vitamin C 60mg 67%
Calcium 334mg 33%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.