Casseroles are such a quick and easy solution to dinner. Especially when you have three children who all have after school activities in different parts of town and you spend most of your time running from place to place for drop offs and pick ups.

On days like that you certainly need a meal that is quick and easy to throw together. This taco casserole pairs well with a shredded cabbage salad.

I have been making this particular casserole for years. The original recipe came from a friend who was a co-leader for a Girl Scout troop. Over the years the recipe ingredients were modified and it became a family favorite. This latest version takes advantage of the multi-capabilities of an Instant Pot.

It may not look the prettiest, but it smells heavenly and tastes even better. Plus serving it in a bowl makes this a lot less messy than trying to eat a hard shell taco.

Easy Taco Casserole

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Ingredients

2 tablespoons avocado oil
1 pound ground meat
1 small yellow onion, diced
3 cloves of garlic, minced
1 15-ounce can of organic refried beans
1 15-ounce ounce can diced tomatoes
2 tablespoons tomato paste
1/2 cup bone broth
2 teaspoons cumin
1 teaspoon sea salt
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
tortilla chips - for serving
toppings:
grated cheese
sour cream
fresh cilantro, minced

Instructions

Set the instant pot to sauté and add 1 tablespoon avocado oil and ground meat
Cook, stirring regularly, until ground meat is completely cooked
Remove ground meat from instant pot and drain
Add 1 tablespoon avocado oil to the instant pot and sauté onion until slightly wilted and fragrant, about 2 minutes
Add garlic and sauté 1-2 minutes more
Add refried beans, diced tomatoes, tomato paste, and bone broth, stirring to combine well
Add seasoning and stir to combine well
Cover instant pot and Koch on slow cooker setting for 25 minutes
Note: do not try to pressure cook this recipe as it does not have enough liquid and will burn
Serve over, crushed up tortilla chips and top with grated cheese, sour cream, and fresh cilantro
If you would prefer not to use the tortilla chips, you can serve this over a bowl of cooked rice
Enjoy!

Shredded Cabbage Salad

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Ingredients

2 cups shredded green cabbage
1 cup shredded red cabbage
2 small carrots, peeled and shredded/grated
1 small jicama, peeled and shredded/grated
1 red bell pepper, diced
1 small red onion, thinly sliced
juice of 2 limes
Generous drizzle of avocado oil
sea salt and pepper to taste
cilantro, diced for garnish

Instructions

Mix all ingredients together
Let sit for 20-30 minutes to allow flavors to combine
Toss again to re-incorporate liquid
Garnish with cilantro