Beef Taco Noodle Casserole for Your Pressure Cooker Fix
A quick and flavorful pressure cooker casserole combining beef, noodles, and Mexican-inspired ingredients for a satisfying meal.
Ingredients
Coating
- 6 ounces dry extra-wide egg noodles (uncooked)
Ground Beef
- 1 pound ground chuck beef (about 80% lean)
Vegetables
- 2 cups frozen Southwest mixed veggies (corn, black beans, and red peppers)
- 10 ounces can of Diced Tomatoes Green Chilies (undrained)
- 10 ounces can of red enchilada sauce
- 1 1/4 cups water
- 1 1/4 cups shredded Mexican blend cheese
- 1/4 cup thinly sliced green onions
- 1 teaspoon sour cream (for garnish)
Instructions
- Spray the baking dish with no-stick cooking spray.
- Combine noodles, beef, veggies, diced tomatoes, and enchilada sauce in the pressure cooker.
- Pour in water and stir to combine.
- Seal the lid and cook on high pressure for 10 minutes, then release pressure.
- Sprinkle cheese and green onions on top, then serve with a dollop of sour cream.
Notes
For extra flavor, add your favorite hot sauce or spices.