Tex-Mex Taco Pie


  • 1 1/4 cups refried beans
  • 1/3 cup thick salsa
  • 1 lb ground beef
  • 1.25 oz taco seasoning
  • 1 1/2 cups Water
  • 4 flour tortillas
  • 1/4 cup enchilada sauce
  • 2 1/2 cups Mexican blend shredded cheese
  • 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 trivet. Coat the inside of a 7 inch x 3 inch springform or push pan with non-stick spray.
  • 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 trivet using a foil sling, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK 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 springform or push pan.
  • Cut into wedges and serve warm.
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