Instant Pot Taco Lasagna
Layered taco-style lasagna made in the Instant Pot with flour tortillas, refried beans, seasoned ground meat, salsa, and cheddar cheese.
Equipment
- Electric Pressure Cooker (6 or 8 quart)
- 6-inch cake pan
Ingredients
Ingredients
- 1 teaspoonextra virgin olive oil
- 1 poundlean ground beef or turkey or chicken
- 1 teaspooncumin
- 1 cupsalsa for meat mixture
- 16 ouncesrefried beans
- 1 cupsalsa for layering
- 8 ouncescheddar cheese
- 5 6 inchflour tortillas
- Toppings of your choice
Instructions
Instructions
- Turn the Instant Pot to Sauté. Add 1 teaspoon extra virgin olive oil and heat briefly. Add 1 pound lean ground beef (or turkey or chicken) and cook, breaking up the meat, until cooked through. Drain off any excess grease if needed.
- Stir 1 teaspoon cumin and 1 cup salsa (for the meat mixture) into the cooked meat. Cook briefly to combine, then transfer the meat to a bowl and set aside.
- Pour 2 cups cold tap water into the inner pot and scrape any browned bits from the bottom. Place the trivet/rack into the pot over the water.
- Optional: to reduce soggy tortillas, brush or lightly spray the tortillas with oil and broil them 2–3 minutes per side until toasted. (This step is optional.)
- Spray a 6-inch or 7-inch heat-safe cake pan with nonstick spray. Assemble the taco lasagna in this order using the 5 (6-inch) flour tortillas: - Place 1 tortilla in the pan. Spread half of the 16 ounces refried beans over the tortilla and sprinkle with some of the shredded 8 ounces cheddar cheese. - Top with a second tortilla. Spread half of the meat mixture over it and sprinkle with cheese. - Top with a third tortilla. Spread the remaining refried beans over it and sprinkle with cheese. - Top with a fourth tortilla. Spread the remaining meat mixture over it and sprinkle with cheese. - Top with the fifth (final) tortilla. Spread 1 cup salsa (for layering) over the top tortilla and generously sprinkle with the remaining shredded cheddar.
- Loosely cover the pan with foil. Place the assembled pan on the trivet over the water in the Instant Pot. Close the lid and set the vent to Sealing. Cook on HIGH pressure (Manual/Pressure Cook) for 10 minutes.
- When the cook time ends, allow the pressure to release naturally for at least 10 minutes. Carefully open the lid, lift the pan out of the pot, and remove the foil.
- Let the lasagna rest in the pan for another 10 minutes before slicing. Serve with toppings of your choice.
Notes
Notes
For the Meat
: Use lean ground beef, ground turkey, ground chicken, or 4 cups of black or pinto beans, or tofu taco meat.
Note on Pan:
This recipe calls for a 6-inch by 4-inch pan. A 3-inch deep pan will work, but it will be a tight fit to layer the lasagna. Feel free to use a 7x4 inch heat-safe cake pan if that is what you have on hand.
Storing
: Allow the Taco Pie to cool fully. Then store the leftovers in an airtight container for up to 3 days in the refrigerator. Or individually wrap slices in foil and freeze in a freezer-safe bag for up to 1 month. Defrost in the fridge before unwrapping and heating through.
No Instant Pot?
If you don't have an Instant Pot, you can prepare this Taco Lasagna in the oven. To do this, prepare the taco meat in a large skillet over medium-high heat. Assemble the taco lasagna as directed, cover with foil, and bake at 375 degrees F for 30 minutes, then uncover and bake for an additional 10 minutes.
For the Meat
: Use lean ground beef, ground turkey, ground chicken, or 4 cups of black or pinto beans, or tofu taco meat.
Note on Pan:
This recipe calls for a 6-inch by 4-inch pan. A 3-inch deep pan will work, but it will be a tight fit to layer the lasagna. Feel free to use a 7x4 inch heat-safe cake pan if that is what you have on hand.
Storing
: Allow the Taco Pie to cool fully. Then store the leftovers in an airtight container for up to 3 days in the refrigerator. Or individually wrap slices in foil and freeze in a freezer-safe bag for up to 1 month. Defrost in the fridge before unwrapping and heating through.
No Instant Pot?
If you don't have an Instant Pot, you can prepare this Taco Lasagna in the oven. To do this, prepare the taco meat in a large skillet over medium-high heat. Assemble the taco lasagna as directed, cover with foil, and bake at 375 degrees F for 30 minutes, then uncover and bake for an additional 10 minutes.