Best Taco Potato Casserole with Hashbrowns
This hearty taco potato casserole combines ground beef, cheesy goodness, and tender hashbrowns cooked quickly in a pressure cooker to deliver comfort dinner in no time.
Ingredients
Ingredients
- 1 pound Ground beef base that packs the protein punch and flavor
- 2 cloves Garlic minced for aroma
- 28 oz Frozen diced potatoes with bell peppers and onions hashbrown element adding texture and veggie sweetness
- 16 oz Velveeta cut into small cubes, melts like a dream and adds creamy gooeyness
- 2 cups Shredded cheese blend for extra flavor and melty fun on top
- 1 packet Taco Seasoning Mix secret behind spicy, smoky, classic taco flavor
Instructions
Instructions
- Turn your pressure cooker on sauté mode and spray or splash some oil. Brown the ground beef inside, breaking it up as it cooks to get browned bits for flavor.
- Toss in minced garlic and taco seasoning mix. Stir well and cook for 2 more minutes to bring out the spicy smells. Let beef soak in the flavors.
- Turn off sauté. Layer frozen diced potatoes with bell peppers and onions evenly in the bottom of the pot.
- Spoon the beef mixture over the potatoes, covering everything evenly.
- Top with Velveeta cubes and shredded cheese, scattering all over for cheesy goodness in every bite.
- Lock on the lid, ensure sealing ring is in place and float valve is pointing down for sealing. Cook on high pressure for 10 minutes.
- Once done, do a slow release for about 10 minutes then quick release the rest. When the float valve drops, it’s safe to open. Check potatoes are tender and cheese melted. Serve hot for best taste!
Notes
You can brown your beef the night before and keep it chilled to save time. Frozen diced potatoes with bell peppers and onions save prep time. Using pre-shredded cheese and Velveeta cubes cuts down mess. Prep toppings or side salads while cooker works for multi-tasking. Leftovers keep well refrigerated or frozen and reheat beautifully.