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Name: Instant Pot Macho Nacho Casserole
Prep time: 10 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 pound lean or extra lean ground beef; 1 cup diced onions; 1 teaspoon garlic powder; 1 teaspoon salt; 1 1/2 teaspoon chili powder; 1 1/2 teaspoon cumin; 1./2 teaspoon pepper; 1 cup beef broth; 1/2 cup uncooked white or brown rice; 1 14.5 oz can ranch style beans or chli beans undrained; 3 tablespoons tomato paste; 1 4 oz can green chiles; 1 14 oz can corn drained; 1 cup grated cheese cheddar, Mexican blend, Monterey jack, or colby jack; 2 cups crunched up tortilla chips white or corn; Toppings; Pickled tamed jalepenos; Sliced black olives; diced fresh tomatoes; sour cream; diced green onions; salsa; extra cheese; guacamole

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INGREDIENTS

1 pound lean or extra lean ground beef
1 cup diced onions
1 teaspoon garlic powder
1 teaspoon salt
1 1/2 teaspoon chili powder
1 1/2 teaspoon cumin
1./2 teaspoon pepper
1 cup beef broth
1/2 cup uncooked white or brown rice
1 14.5 oz can ranch style beans or chli beans ; undrained
3 tablespoons tomato paste
1 4 oz can green chiles
1 14 oz can corn ; drained
1 cup grated cheese ; cheddar, Mexican blend, Monterey jack, or colby jack
2 cups crunched up tortilla chips ; white or corn
Toppings
Pickled tamed jalepenos
Sliced black olives
diced fresh tomatoes
sour cream
diced green onions
salsa
extra cheese
guacamole

Servings

INSTRUCTIONS

2. Pour in the broth and scrape the bottom of the pot so that nothing is sticking.

3. Sprinkle in the rice and gently press to submerge in the liquid.

4. Layer the beans, tomato paste, green chles and corn on top without stirring.

5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes for whit rice and 22 minutes for brown rice. When the time is up, let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.

6. Stir. Add in the cheese and tortilla chipson top. Let the cheese melt.

Serve with desired toppings.

NOTES

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Instant Pot Macho Nacho Casserole

1 pound lean or extra lean ground beef 
1 cup diced onions 
1 teaspoon garlic powder 
1 teaspoon salt 
1 1/2 teaspoon chili powder 
1 1/2 teaspoon cumin 
1./2 teaspoon pepper 
1 cup beef broth 
1/2 cup  uncooked white or brown rice 
1 14.5 oz can ranch style beans or chli beans undrained
3 tablespoons tomato paste 
1 4  oz can green chiles 
1 14 oz can corn drained
1 cup grated cheese  cheddar, Mexican blend, Monterey jack, or colby jack
2 cups crunched up tortilla chips white or corn  
  Toppings 
  Pickled tamed jalepenos 
  Sliced black olives 
  diced fresh tomatoes 
  sour cream 
  diced green onions 
  salsa 
  extra cheese 
  guacamole

1.  Turn Instant Pot to the saute setting.  When the display says HOT add in the beef and break it up.  Add in the onions, garlic powder, salt, chili powder, salt, chili powder, cumin, and pepper.  Brown the beef for about 5 minutes.  Turn off the Instant Pot.
2.  Pour in the broth and scrape the bottom of the pot so that nothing is sticking.
3.  Sprinkle in the rice and gently press to submerge in the liquid.
4.  Layer the beans, tomato paste, green chles and corn on top without stirring.
5.  Cover Instant Pot and secure the lid.  Make sure valve is set to sealing.  Set the manual/pressure cook button to 5 minutes for whit rice and 22 minutes for brown rice.  When the time is up, let the pot sit for 10 minutes and then move the valve to venting.  Remove the lid.
6.  Stir.  Add in the cheese and tortilla chipson top.  Let the cheese melt.
Serve with desired toppings.

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Macho Nacho Casserole
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Nutrition

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Serving Size: 1 Serving (203g)
Recipe Makes: 6 Servings

Calories: 176
Calories from Fat: 66 (38%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.5g
Cholesterol 19mg		6 %
Sodium 402.4mg		14 %
Potassium 304.8mg		8 %
Total Carbohydrate 22g		6 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 19.8g
Protein 6.5g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 176

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