Made with layers of seasoned taco meat, refried beans, tortillas, and cheese, this Instant Pot Taco Lasagna will prove to be an easy, family-favorite Tex-Mex Casserole. No Instant Pot? I have included directions for baking this Taco Lasagna as well!
Turn the pressure cooker to saute and allow to heat. Add 1 teaspoon oil and ground beef to the inner pot and cook until the meat is cooked through, breaking up as it cooks. Drain off any grease if needed. Add cumin and 1 cup of the salsa to browned meat and stir to combine.
Remove the meat from the inner pot, reserving it to use in taco lasagna. Add 2 cups of cold tap water to the inner pot and scrape up any browned bits left by sauteeing beef. Add a rack over the water.
Spray a 7-inch or 6-inch heat-safe cake pan with nonstick spray.
Optional Step: If you don't want soggy tortillas, brush or spray them with oil and then broil for 2-3 minutes per side until nice and toasted.
To layer taco lasagna, lay one of the tortillas in the greased pan and then top with half the refried beans. Sprinkle with cheese and cover with another tortilla. Add half the meat mixture, sprinkle with cheese, and cover with another tortilla. Repeat the layers, using up the remaining refried beans and taco meat. Top with one final tortilla, and then cover with salsa and generously top with the remaining shredded cheese.
Cover the pan loosely with foil then place the assembled lasagna on a trivet over the water. Place the lid on the pressure cooker, being sure the vent knob is pointed towards sealed, not venting. Set the cooking time to 10 minutes on HIGH pressure, by hitting manual or pressure cook and using the +/- buttons to adjust until the screen reads "10".
After the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. Once pressure has been released, carefully remove the lasagna from the inner pot and then remove the foil. Let rest for another 10 minutes before slicing.
Slice and serve with toppings such as shredded lettuce, diced tomatoes, onions, avocado, cilantro, sour cream, etc.
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Notes
For the Meat: Use lean ground beef, ground turkey, ground chicken, or 4 cups of black or pinto beans, or tofu taco meat. Note on Pan: This recipe calls for a 6-inch by 4-inch pan. A 3-inch deep pan will work, but it will be a tight fit to layer the lasagna. Feel free to use a 7x4 inch heat-safe cake pan if that is what you have on hand. Storing: Allow the Taco Pie to cool fully. Then store the leftovers in an airtight container for up to 3 days in the refrigerator. Or individually wrap slices in foil and freeze in a freezer-safe bag for up to 1 month. Defrost in the fridge before unwrapping and heating through. No Instant Pot? If you don't have an Instant Pot, you can prepare this Taco Lasagna in the oven. To do this, prepare the taco meat in a large skillet over medium-high heat. Assemble the taco lasagna as directed, cover with foil, and bake at 375 degrees F for 30 minutes, then uncover and bake for an additional 10 minutes.