IP Taco pie

Ingredients 1 lb Lean Ground Beef

1 -1 oz Taco Seasoning Packet

1 1/2 cups Refried Beans

1/3 cup Salsa

(4) 8 inch Flour Tortillas

1/4 cup Enchilada Sauce

2 1/2 cups Shredded Cheddar Cheese 

Chipotle olive oil


Set pot to Sauté setting on your pressure cooker  to brown the meat, stirring in the taco seasoning in about halfway through. Cook meat until done. Set aside. Cancel the sauté setting. Wash the pot and put 1 1/2 cups of water in it. Mix the refried beans with the salsa. Spray a 7"x3" springform or push pan with cooking spray I used good olive oil. Place1 of the tortillas in the bottom of the pan and put some Chipotle olive oil on it and spread 1/2 cup of the refried bean mixture over it. Sprinkle on 1 cup of the meat evenly, (then 1/4 cup enchilada sauce, if using) then 1 cup of the cheese. Repeat 3 more times. Place the final tortilla on and gently press in place. Cover the pan with foil and place on the trivet.Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position. Press the Pressure Cook/Manual 15 minutes, and High pressure. Do a 10 minute NPR

Then turn the steam release knob to the Venting position to release the remainder of the steam/pressure. And remove pan. Turn on your broiler to 450° (F). Remove the foil from the pan and sprinkle on the remaining 1/2 cup of cheese (or more, up to 1 cup). Place the pan on the middle oven rack and let the cheese brown to your desired amount. Don't leave it unattended as it could get too brown if you don't watch it! Remove from oven to a plate and let it sit for a few minutes to set up and cool a bit. Run a butter knife around the edge to loosen it. Carefully unlock the springform pan and lift the ring off. Use a spatula to slide pie off of the pan bottom, or just leave it and serve from it. If you used a push pan, loosen the edge with a knife, Cut pie into desired serving sizes and garnish with your choice of sour cream, salsa, lime wedges.


Keith Tant