Instant Pot Quarantine Casserole

Name: Instant Pot Quarantine Casserole
Prep time: 15 min
Total time: 32 min
Ingredients: 1 pound lean ground beef; 3 Tbsp taco seasoning; ¾ cup chicken or beef broth; 1 (12 oz) bag frozen riced cauliflower; 1 (10 oz) can Rotel tomatoes; 1 (4 oz) can green chiles with juice; 1 ½ cups shredded cheese (colby jack, cheddar or taco cheese); For topping: sour cream, green onions and/or sliced avocaodos

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Prep Time: 15 minutes

Total: 32 minutes

Servings: 6

Cost: $2.29 /serving

Author : 365 Days of Slow and Pressure Cooking

Ingredients

Remove All · Remove Spices · Remove Staples

1 pound lean ground beef3 Tbsp taco seasoning¾ cup chicken or beef broth1 (12 oz) bag frozen riced cauliflower1 (10 oz) can Rotel tomatoes1 (4 oz) can green chiles with juice1 ½ cups shredded cheese (colby jack, cheddar or taco cheese)For topping: sour cream, green onions and/or sliced avocaodos

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Instructions

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Step 1

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain off excess grease. Stir in the taco seasoning and stir to coat the beef.

Step 2

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Step 3

Dump the cauliflower on top. Then dump the Rotel and green chilies on top. Don’t stir.

Step 4

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 0 minutes (yes zero minutes). When time is up move valve to venting. Remove the lid.

Step 5

Stir. If there is excess liquid then you can thicken with cornstarch, if desired, or you can spoon off some of the liquid.

Step 6

Stir in the cheese.

Step 7

Scoop onto plates and enjoy topped with a dollop of sour cream, green onions or some sliced avocados.