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Before you jump to Taco Casserole (Instant Pot) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Opting to eat healthily has great benefits and is becoming a more popular way of life. There are a lot of illnesses linked with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. Everywhere you look, people are encouraging you to live a more healthy lifestyle but then again, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. It is likely that a lot of people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make some simple changes that can start to make a good impact on our everyday eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you most probably buy a lot of food items out of habit. For example, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before buying? Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. If you’d rather not eat oatmeal on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one small change to your diet has been achieved.

Hence, it should be quite obvious that it’s easy to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to taco casserole (instant pot) recipe. To cook taco casserole (instant pot) you only need 14 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to prepare Taco Casserole (Instant Pot):

1. Provide 1 White Onion, diced
2. Provide 28 oz. Canned Diced Tomatoes (Fire Roasted are the best!)
3. Prepare 6 oz. Canned Diced Green Chilies
4. Prepare 1 3/4 Roasted Red Bell Pepper
5. You need 2 cups Chicken Broth
6. You need 1 tsp Garlic, minced
7. Provide 3 Tbsp Chili Powder
8. Provide 2 tsp Ground Cumin
9. Use 1 tsp Dried Oregano
10. Provide 1/2 tsp Salt
11. Prepare 1/4 tsp Black Pepper
12. Take 32-48 oz. Ground Beef, frozen
13. Use 12 oz. Wide Egg Noodles
14. Use Shredded Cheese, Mexican Blend (Cheddar, Oaxaca, & Asadero)

Instructions to make Taco Casserole (Instant Pot):

1. Add onion, diced tomatoes, diced green chilies, roasted red bell pepper, chicken broth, minced garlic, chili powder, ground cumin, dried oregano, salt, and ground black pepper to the Instant Pot.
2. Stir until combined.
3. Put trivet into pot and place frozen ground beef atop it.
4. Close & lock the lid, turning the steam release handle to seal the valve.
5. Press PRESSURE COOK—Normal; Pressure Level: High; Time: 15 minutes
6. Push steam release handle down for Quick Release.
7. Break up ground beef & remove trivet.
8. Add egg noodles to the pot.
9. Close & lock the lid, turning the steam release handle to seal the valve.
10. Press PRESSURE COOK—Normal; Pressure Level: High; Time: 4 minutes
11. Push steam release handle down for Quick Release.
12. Press Cancel (Keep Warm: On)
13. Stir well.
14. Serve hot topped with Mexican blend shredded cheeses.

This is the Instant Pot version of the low carb taco casserole. It has a bit more liquid in it than the slow cooker version but still tastes delicious. Think of this dish as a Mexican flavored, deconstructed cabbage roll without the rice. I hope you like this low carb taco casserole as much as we did. This easy Crock Pot Taco Casserole is a tasty twist to taco night.

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