Instant Pot Taco Lasagna
Are you ready to dive into a mouthwatering dish that combines the beloved flavors of tacos with the comforting layers of lasagna? This Instant Pot Taco Lasagna is a game-changer for busy weeknights and family gatherings alike. With minimal prep and a burst of delicious flavors, you’ll have everyone asking for seconds. Made with lean ground meat, creamy refried beans, and gooey cheese, this recipe is not just quick but also incredibly satisfying. Let’s get started!
Top Reasons to Make Instant Pot Taco Lasagna
- Quick and Easy: This recipe comes together in under an hour, thanks to the Instant Pot.
- One-Pot Meal: Less cleanup means more time to enjoy your delicious creation.
- Flavorful Layers: The combination of spices, meat, and cheese delivers maximum flavor in every bite.
- Customizable: You can easily adapt this recipe to fit your dietary preferences and favorite toppings.
- Kid-Friendly: This dish is sure to please even the pickiest eaters.
Gather These Ingredients
- 1 teaspoon extra virgin olive oil
- 1 pound lean ground beef, turkey, or chicken
- 1 teaspoon cumin
- 1 cup salsa, for meat mixture
- 16 ounces refried beans
- 1 cup salsa, for layering
- 8 ounces cheddar cheese
- 5 (6 inch) flour tortillas
- Toppings of your choice (sour cream, green onions, cilantro, etc.)
What’s in the Gear List
- Instant Pot: The star of the show, making cooking effortless.
- Wooden Spoon or Spatula: For stirring and mixing ingredients.
- Measuring Cups and Spoons: To ensure accurate ingredient measurements.
- Cutting Board: For prepping your ingredients.
- Knife: For chopping any additional toppings or ingredients.
Instant Pot Taco Lasagna Cooking Guide
Step 1: Sauté the Meat
Begin by setting your Instant Pot to the sauté function. Add the 1 teaspoon of extra virgin olive oil and let it heat up. Once hot, add the 1 pound of lean ground beef (or turkey/chicken). Cook until browned, breaking it apart with a wooden spoon as it cooks, about 5-7 minutes.
Step 2: Add Spices and Salsa
Once the meat is browned, sprinkle in 1 teaspoon of cumin and stir to combine. Pour in 1 cup of salsa for the meat mixture and mix well. Let it simmer for a couple of minutes, allowing the flavors to meld together.
Step 3: Layer the Ingredients
Now it’s time to assemble your lasagna. Begin by spreading half of the 16 ounces of refried beans in the bottom of the pot, followed by half of the meat mixture. Add a layer of 1 cup of salsa for layering, then sprinkle with half of the 8 ounces of cheddar cheese.
Step 4: Add the Tortillas
Tear the 5 flour tortillas into pieces and layer them over the cheese. Repeat the layering process with the remaining ingredients: refried beans, meat mixture, salsa, tortillas, and finish with the remaining cheese on top.
Step 5: Pressure Cook
Close the lid of the Instant Pot and make sure the valve is set to sealing. Select the manual or pressure cook setting and cook on high for 20 minutes. Once the cooking time is up, let the pressure release naturally for 10 minutes before doing a quick release for any remaining pressure.
Step 6: Serve and Enjoy
Once the pressure is fully released, carefully open the lid. Let the lasagna sit for a few minutes before slicing. Serve warm with your favorite toppings like sour cream, green onions, or fresh cilantro. Enjoy your delicious Instant Pot Taco Lasagna with friends and family!
Make It Your Way
- Add black beans or corn for extra texture.
- Swap out the cheese for a dairy-free alternative for a lighter option.
- Experiment with different types of salsa for varying spice levels.
- Top with avocado slices or jalapeños for an added kick.
- Use whole wheat tortillas for a healthier twist.
What Not to Do
- Don’t skip the natural pressure release; it helps the lasagna set properly.
- Avoid using too many layers; this can affect cooking time.
- Do not overcook the lasagna, as this can lead to mushy tortillas.
- Be careful not to burn the meat during the sautéing step; keep stirring frequently.
Meal Prep & Storage Notes
This Instant Pot Taco Lasagna can be prepared in advance and stored in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or oven until heated through. You can also freeze leftovers for up to 3 months. Just be sure to store it in an airtight container and thaw it in the fridge overnight before reheating.
Popular Questions
Can I use a different type of meat?
Absolutely! Feel free to substitute the ground beef with turkey, chicken, or even a plant-based meat alternative to suit your preferences.
Is there a way to make this vegetarian?
Yes! You can replace the meat with an extra can of beans, lentils, or even vegetables like zucchini and bell peppers for a hearty vegetarian lasagna.
Can I make this ahead of time?
Yes, you can prepare the layers ahead of time and assemble the lasagna in the Instant Pot. Just store the ingredients separately in the refrigerator and assemble when you’re ready to cook.
What toppings do you recommend?
Popular toppings include sour cream, sliced green onions, fresh cilantro, diced tomatoes, or avocado. Feel free to get creative with your toppings!
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Ready, Set, Cook
With just a few simple ingredients and steps, you’ve mastered the art of making an Instant Pot Taco Lasagna. This dish is a delightful twist on traditional lasagna and an excellent way to bring the flavors of tacos to your dinner table. So gather your ingredients, set your Instant Pot, and enjoy a hearty meal that’s sure to impress!
Instant Pot Taco Lasagna
Ingredients
Equipment
Method
- Begin by setting your Instant Pot to the sauté function. Add the 1 teaspoon of extra virgin olive oil and let it heat up. Once hot, add the 1 pound of lean ground beef (or turkey/chicken). Cook until browned, breaking it apart with a wooden spoon as it cooks, about 5-7 minutes.
- Once the meat is browned, sprinkle in 1 teaspoon of cumin and stir to combine. Pour in 1 cup of salsa for the meat mixture and mix well. Let it simmer for a couple of minutes, allowing the flavors to meld together.
- Now it's time to assemble your lasagna. Begin by spreading half of the 16 ounces of refried beans in the bottom of the pot, followed by half of the meat mixture. Add a layer of 1 cup of salsa for layering, then sprinkle with half of the 8 ounces of cheddar cheese.
- Tear the 5 flour tortillas into pieces and layer them over the cheese. Repeat the layering process with the remaining ingredients: refried beans, meat mixture, salsa, tortillas, and finish with the remaining cheese on top.
- Close the lid of the Instant Pot and make sure the valve is set to sealing. Select the manual or pressure cook setting and cook on high for 20 minutes. Once the cooking time is up, let the pressure release naturally for 10 minutes before doing a quick release for any remaining pressure.
- Once the pressure is fully released, carefully open the lid. Let the lasagna sit for a few minutes before slicing. Serve warm with your favorite toppings like sour cream, green onions, or fresh cilantro.
Notes
- This Instant Pot Taco Lasagna can be prepared in advance and stored in the refrigerator for up to 3 days.
- To reheat, warm it in the microwave or oven until heated through.
- You can freeze leftovers for up to 3 months in an airtight container.
