Tex-Mex Casserole
Prep time
Cook time
Total time
Serves: 4
  • 2 tablespoons oil
  • 1 can black beans rinsed and drained
  • 1 bell pepper-any color diced-we used different colors
  • 1 can kernel corn rinsed and drained
  • 1 large onion diced
  • 1 package mushrooms- diced
  • 8 oz package cheddar jack/taco cheese
  • 8-10 ounce Red enchilada sauce
  • 8-10 ounce Green enchilada sauce
  • 4-6 Tortillas-soft taco size or large enough to cover the bottom of your pan
  • 1 package Taco seasoning
  • 1 tablespoon Dried oregano
  • Jalapenos, cilantro, salsa and sour cream for garnish (optional)
  • Cheesecake pan
  • Aluminum Foil to create a sling
  • Trivet which came with the InstantPot
  • Glass Lid
  1. Turn on InstantPot to SAUTE mode
  2. Add oil to pot
  3. Add mushrooms, onions and peppers-stir together
  4. Use the glass lid to close the pot and saute for 3-5 minutes until tender
  5. While the veggies are cooking, in a separate large bowl, mix together the black beans, corn, taco seasoning and oregano
  6. Mix well to incorporate all ingredients
  7. Add the sauteed vegetables to the bean mixture and mix well
  8. Press CANCEL/OFF button on InstantPot to turn off
  9. Grease your pan with either butter, oil or cooking spray
  10. Lay one tortilla flat in the pan to cover the bottom
  11. Add a ladle of Red Enchilada sauce to fully cover the tortilla (or green or a mix of both sauces- your preference)
  12. Add a layer of your vegetable/bean mixture
  13. Add a layer of cheese
  14. Add another tortilla and repeat this process until you have the desired number of layers
  15. The final layer should be tortilla-sauce-cheese
  16. Gently cover the pan with foil
  17. You can rinse out your InstantPot if you want at this point or leave it as is
  18. Add water to the Instant Pot (1 cup)
  19. Place trivet in the water in the Instant Pot
  20. Place the casserole pan on the sling
  21. Using the sling, place the pan on top of the trivet in the InstantPot
  22. Close the InstantPot lid
  23. Turn vent on the lid to CLOSE VENT to prevent steam from escaping
  24. Set pot to MANUAL mode
  25. Set to HIGH PRESSURE
  26. Set timer to 10 minutes
  27. After timer goes off, Press CANCEL/OFF button on InstantPot to turn off
  28. Now manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
  29. Open the lid and carefully using the sling, pull out the casserole- IT WILL BE VERY HOT
  30. Remove the foil cover
  31. At this point, you can serve the casserole from the pan or allow it to cool, remove from the pan, and slice
  32. Garnish with your favorite toppings such as sour cream, cilantro, jalapenos, etc
  33. Serve and enjoy!
Serving suggestion:
Serve with tortilla chips, salsa, guacamole, rice and beans for a full fiesta meal!

You can add ground meat as a layer in this casserole.
You can use any combination of vegetables you like
You can add spanish/mexican rice as a laye
Recipe by Instapottin' With Poonam at https://www.instapottinwithpoonam.com/tex-mex-casserole/