Make a taco pie in the Instant Pot
1 lbs Ground Beef (95%) lean
16 oz. can Refried beans*Black beans work too*
16 oz. Diced tomatoes with green chiles
1 package Shredded Mexican cheese
1 packet Taco seasoning (low sodium)
1 1/3 cup Water
Optional for topping when finished Salsa
5-6 round ones Flour tortillas
This was a first for me! My first taco pie in the Instant Pot. I assure you, it will not be my last. It literally took 10 minutes to make. The prep took longer than the cooking time. I have been making this recipe for years. I figured with our Insta-Pan this would be easily adapted.
5 layers of yummy in every bite. Believe it or not, this dish is not too fattening. In fact, you can make it even less calories by using a low fat/fat free shredded chicken. The re- fried beans were fat free and they are good for you. The ground beef I used was 95% fat free. You can substitute ground turkey or ground chicken if you wanted. The most high caloric thing in this pie is the flour tortilla’s. Even those were 100 calories per tortilla. So not that bad over all. However, if you are gluten free these would be a NO.
I kicked it up just a notch with a few chipotle peppers. My husband loves those and I figured instead of adding them inside the taco pie I would add a few on top for him only.
I would say this could easily feed a family of 4. You can maybe even stretch it to 6 if you serve some rice on the side. It would only be 1 serving a piece though. Our family always goes for seconds.
Just in case you are wondering what pan I used. My new addition to Home Pressure cooking. The Insta-Pan.
Enjoy! Hope to see you back again. See recipe down below.
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Thanks for stopping by Home Pressure cooking today! You can also check out my line of goods for the pressure cooker. All highlighted links lead to my Amazon affiliate links.
and of course the Insta-Pans.
Newest addition to my line is the Flower Bundlette pan made for the 3 Qt. mini and up.
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First saute ground beef.
Drain the meat accordingly.
Add taco seasoning packet along with 1/3 cup of water and just a few spoonfuls of the diced tomatoes.
NOTES: While your meat is sauteing get ready to prep pan. I ALWAYS add a tinfoil lip under my Spring form pan. NO matter what Spring form pan you are using I find this to be fail proof way to ensure no extra mess and clean up.
Remove the meat from the inner pot.
Clean inner pot and set back in your Pressure cooker.
Spray your 7' inch Spring form pan with cooking spray lightly.
Layer one flour tortilla on the bottom.
Next take your refried beans and lightly layer on top of the flour tortilla.
Add a layer of ground beef, add a layer of diced tomatoes, sprinkle cheese on top. Repeat the same process until you get to the top of your pan. I was able to do 5 layers.
On the last layer I simply added the diced tomatoes, sprinkled cheese and added a few spicy chipotle peppers on top.
If you do not have a trivet to put your pan on, you can either make a tinfoil sleeve to go under your pan and be sure it is long enough to grab each side so you can lower it in your pot. BE sure to add a cup of water in the pot.
Close lid, set to High Pressure Manual for 15 minutes.
Once your timer has beeped you may do a quick release. Remove pan from pot and let cool on plate for at least 10 minutes.
Slice and serve adding shredded lettuce, more tomatoes, salsa and some guacamole.
|1 lbs Ground Beef (95%) lean|
|16 oz. can Refried beans|
|16 oz. Diced tomatoes with green chiles|
|1 package Shredded Mexican cheese|
|1 packet Taco seasoning (low sodium)|
|1 1/3 cup Water|
|Optional for topping when finished Salsa|
|5-6 round ones Flour tortillas|