Looking for a delicious and simple Layered Taco Dip Recipe? This is made in the Instant Pot for deep flavor and amazing taste.
Course Appetizer
Cuisine American
Keyword layered taco dip
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 6
Calories 349kcal
Ingredients
1poundof ground sirloin
1teaspoonof garlic salt
1Tablespoonof Taco seasoning
1large yellow onion
2cans of pinto beans - rinsed and drained
1can of diced tomatoes
1small can of diced green Chiles
½cupof taco sauce
⅛cupof water
2cupsof Colby Jack shredded cheese
¼cupof sliced black olives - for garnish
Instructions
Press the Saute button on the Instant Pot, and Saute the ground sirloin until completely cooked, and browned about 20 to 30 minutes.
When the Sirloin is browned, and no longer pink, crumble the sirloin into small pieces with a fork, in the Instant Pot, as it cooks.
Add the onion, and continue to cook for 10 minutes, until onion is beginning to caramelize. Add the garlic salt, and taco seasoning. Rinse and drain the pinto beans, and add the beans, tomatoes, green Chiles, water, and taco sauce, and stir well.
Place the lid on the Instant Pot, and make sure the pressure valve is set to SEALING, and press the MANUAL button, and set the time for 2 minutes.
When the Instant Pot is done, beeps and goes to OFF, do a quick release, by turning the pressure valve from Sealing to VENTING, and when all pressure has been released, and the float valve has dropped down, remove the lid and stir the taco dip.
Serve immediately, topped with cheese and black olives. Enjoy!
Notes
NOTE: If you're not sure where the pressure valve, or the float valve is on your Instant Pot, refer to your instruction manual for directions.13 Weight Watchers SmartPoints