This will be the easiest taco filling/nacho topping you’ve ever made! Healthy, flavorful, and loaded with beans and perfect for an easy weeknight meal.
If I had to pick my family’s favorite dinner (and ignored my children’s votes for Kraft Mac and Cheese and frozen chicken nuggets) this Instant Pot Pressure Cooker Meat and Bean Taco Filling would be it. There is not a single groan, pouty face, or sarcastic request to go to bed hungry when this hits the table. Just cheering, squeals, and offers to set the table. For real.
This isn’t necessarily a major time saver compared to a good ol’ skillet on the stove top. But I HATE browning ground meat on the stove top. The splatters, the smell, the fact that I have to stand there and do it . . . With the pressure cooker: put your ground meat on a trivet and hit start. The end.
Back to taco talk. There’s just something about everyone being able to customize their own plate that just really brings family and friends together. Am I right!?
Oh and this little fork trick below, it’s awesome for filling a taco without spillage. Now you have two hands to stuff that taco to the brim or . . .
. . . to pour excessive amounts Squacho Cheese Sauce over it. This sauce is one of Cami and I’s favorite recipes from our cookbook Master the Electric Pressure Cooker. If you have our book, make it! If you don’t have our book yet, this cheese sauce is the perfect reason to buy it ASAP. This sauce is one of the things I make most from the book and I keep a bottle in my freezer at all times.
Now that is a taco.
But wait, don’t stop at tacos, because this meat and cheese sauce all over nachos . . . what to even say. I’ll just quote my children, “You’re the best mom in the whole world!” “You should be a famous chef in a restaurant” “Can we have this every night” “I forgot about dessert!”.
That pretty much says it, right?
By the way, these Wildroots Red Quinoa and Chia Tortilla Chips are my all time favorite and when Sam’s Club gets them in stock, I grab 4 bags.
This meat mixture makes quite a big batch but it freezes amazingly well so don’t half it! Did I mention you could even make this meal with frozen ground meat? Yep, cook it from frozen! Details on that below!
If you like a Mexican style meal, check out some other favorites like this amazing Creamy Chicken Enchilada Soup or Mexican Stuffed Bell Peppers. For more freezer friendly meals go here. There is also a handy button in the side bar titled Pressure Cooker Freezer Meals that will get you to freezer meal planning heaven super quick.
Tools Used to Make (Instant Pot) Pressure Cooker Meat and Bean Taco Filling
Instant Pot or
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Pressure Cooker Meat and Bean Taco Filling
This taco filling can be made from fresh or frozen ground beef or ground turkey. Full of fiber and protein and incredibly versatile. It’s hands off taco meat that is incredibly flavorful and nutrition packed.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings
- Category: Entree
- Method: Pressure Cooker
- Cuisine: Mexican
- 2 pounds lean ground turkey or ground beef
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 can refried beans
- 1 can of black beans, rinsed
- 10 oz can mild red enchilada sauce or about 1 cup of homemade
- Optional for serving: taco shells, whole wheat soft tortillas, tortilla chips, diced tomatoes, diced avocado, olives, salsa, ranch, sour cream, shredded cheese, pickled jalapeño slices, shredded lettuce, Squacho Cheese Sauce (from our cookbook Master the Electric Pressure Cooker)
- Add 1 cup of water to the pressure cooker pot and place a sturdy trivet inside. If trivet has large gaps in it, cover it with foil and poke holes all over it. If you have this 8 inch perforated pan, it also works really well. Place ground meat on top (no need to crumble, just leave in one piece). Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 8 minutes.
- While meat is cooking, mix together chili powder, paprika, onion powder, and salt and set aside.
- When pressure cooking is complete, use a natural release for at least 10 minutes and then release any remaining pressure.
- Remove pan or trivet containing the meat and set it aside. Discard juices from inside the pot. Return the meat to the pot and use a wooden spoon or meat chopper to break it apart. Add spices, refried beans, black beans, and can of enchilada sauce and stir well. Use the saute function to warm everything through.
- Serve with hard taco shells, soft tortillas, or over tortilla chips for loaded nachos. Top with desired toppings.
Freezer Meal Instructions
- Prepare meal through step 4. Portion into quart size freezer safe Ziplock bags and press flat. Freeze.
- When ready to use, let it thaw overnight in the fridge or remove the bag, place it inside a heat safe bowl, and place the bowl on top of a trivet. Cook at high pressure for 15 minutes to thaw.
- If starting from frozen ground meat for step 1, cook at high pressure for 12 minutes then proceed with instructions.
- Serving Size: 1 of 8 servings
- Calories: 311
- Sugar: 3.1g
- Sodium: 1158.6mg
- Fat: 12.2g
- Carbohydrates: 21.2g
- Fiber: 8.3g
- Protein: 29.5g
Keywords: instant pot, pressure cooker, Mexican food, nachos, tacos