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Instant Pot Southwestern Casserole - Dump and Go Dinner

<p>Cheesy, spicy, and brimming with complementary vegetables this Southwestern Casserole is an easy ground beef dish for busy families that still tastes delicious.</p>
4 Servings Recipe By

Ingredients

  • 1/2 cups Cheddar Cheese, Mild - Shredded
  • 3/4 cups cook Ground Beef
  • 2/3 cups dice Onion
  • 3/4 cups dice Bell Pepper, Green
  • 1/4 cups Corn, Frozen
  • 7 1/2 ounces drain and rinse Kidney (Dark Red) Beans, Canned
  • 7 1/4 ounces drain Diced Tomatoes, Canned
  • 4 ounces Tomato Sauce
  • 1 1/2 teaspoons Chili Powder
  • 1/2 teaspoons Cumin
  • 1 tablespoon chop Cilantro, Fresh
  • 1/2 cups Instant Rice, Brown

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 302 Calories
  • 11g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 50mg Cholesterol
  • 515mg Sodium
  • 29g Total Carb
  • 6g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 22g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  3. Mix all ingredients together in a bowl, except shredded cheddar cheese. Stir to combine ingredients.
  4. Pour into a greased oven proof bowl that will fit in the Instant Pot.
  5. Use a foil sling to lower the bowl onto the trivet. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 25 minutes.
  7. Quick pressure release.
  8. Top with cheese before serving.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place cheddar cheese in a pint size freezer bag.
  2. Mix all remaining ingredients.
  3. Place a gallon bag inside the oven proof pan/bowl you plan to use in your Instant Pot. Pour mixture into bag.
  4. Flash freeze inside pan to maintain round shape.
  5. Label and freeze together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  4. Grease the oven proof pan you used as a mold. Add frozen contents to the pan and create a foil sling to lower it on the trivet.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 35 minutes.
  7. Quick pressure release.
  8. Top with cheese before serving.

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