I’m a huge Tex-Mex fan, and I love this Tex-Mex Taco Pie! It’s part casserole, part taco, assembled like a lasagna and ends up being a just a whole lot of yumminess. And in the Instant Pot, it’s got a depth of flavor that just can’t be beat. The creamy beans combine with the stringy cheese and tender meat for a dish that they’ll ask for again and again.
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The right salsa is the key to this dish. A watery salsa will result in a wilted taco pie. Strain watery salsa if necessary to get 1/3 cup of chunky salsa. Like a milder dish? You can cut down on the spiciness by diluting the salsa with drained diced tomatoes.
The secret to this recipe is the pot-in-pot method that allows you to make denser, richer foods in the Instant Pot by using a separate oven-proof container suspended over water. This dish uses a 7” springform pan that is also great for cheesecakes, lasagna and a whole host of other Instant Pot goodies. However, in a pinch you can also use a casserole dish like this 1.5 quart ovenproof dish that fits perfectly in a 6 quart Instant Pot.
For prettiest results, let the pie cool at least 10 minutes before releasing from the pan, then cool again before cutting. Cut with a sharp knife to avoid collapsing the side of the pie.
A dish that they’ll ask for again and again.
Ingredients:
- 1 1/4 cups refried beans
- 1/3 cup thick salsa (strain watery salsa to yield 1/3 cup if needed)
- 1 lb ground beef (preferably 93% lean)
- 1 1.25 oz packet taco seasoning
- 1 1/2 cups water
- 4 flour tortillas, 6-8” size, cut to pan diameter
- 1/4 cup enchilada sauce
- 2 1/2 cups Mexican-blend shredded cheese
Ingredients:
- 1 1/4 cups refried beans
- 1/3 cup thick salsa (strain watery salsa to yield 1/3 cup if needed)
- 1 lb ground beef (preferably 93% lean)
- 1 1.25 oz packet taco seasoning
- 1 1/2 cups water
- 4 flour tortillas, 6-8” size, cut to pan diameter
- 1/4 cup enchilada sauce
- 2 1/2 cups Mexican-blend shredded cheese
Instructions:
- Mix the refried beans and salsa in a small bowl and set aside.
- Using the display panel select the SAUTE function. Add ground beef and taco seasoning to the Instant Pot. Cook and stir until no pink remains.
- Drain the liquids, transfer browned meat to a shallow dish and cover loosely with foil.
- Rinse out the pot and pour in 1 1/2 cups water, followed by the steam rack. Coat the inside of a 7” x 3” springform or push pan with non-stick spray. (We love this pan: https://amzn.to/2xAXUOF)
- Layer evenly:
– First tortilla, 1 cup refried beans, 1 cup meat, enchilada sauce, 1 cup cheese
– Second tortilla, 1/2 cup beans, 1 cup meat, 1/2 cup cheese
– Third tortilla, 1/2 cup beans, 1 cup meat, 1/2 cup cheese
– Fourth tortilla, press in place (reserve final 1/2 cup cheese), cover loosely with foil.
- Carefully lower the pan onto the steam rack using a foil sling, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 17 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the pan, uncover, and top with the remaining 1/2 cup of cheese. Set under the broiler for 4-6 minutes or until cheese browns to your preference.
- Cool for 5-10 minutes, gently loosen the edges with a spatula and remove sides of the springform or push pan.
- Cut into wedges and serve warm.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
