Mexican Casserole Ninja Foodi Recipe - Tidbits by Taylor (2024)

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You are going to love this Mexican Casserole Ninja Foodi Recipe because it is filled with ground beef, rice, and tasty Mexican spices, then topped with cheese. The ultimate Mexican comfort food, and perfect casserole for Mexican potlucks.

It is officially winter weather here in the prairies of Canada. The snow-covered sidewalks means it is prime time for warm comforting foods. This Mexican Casserole is the ultimate comfort food.

You can choose the amount of spice that goes into it that fits your preference. Since we have kids, we have to choose mild salsa and spices, but you could definitely choose hot salsa and even add jalapenos to it if spice is your thing.

I should also mention that it is a very kid-friendly recipe, sticking to mild spices that is. My kids gobbled up all of their food, and it is not very often that they eat everything on their plates!

This recipe is also cooked by the Ninja Foodi Pressure Cooker.

What is a Ninja Foodi Pressure Cooker?

The Ninja Foodi is an all-in-one appliance that can pressure cook, slow cook, air fry, steam, and saute. This appliance can do it all!

For this recipe, I use the saute function, pressure cooker, and air fry function. I love how I can use one pot but multiple functions without transferring the food to a different appliance.

Mexican Casserole with the Ninja Foodi

Using your Ninja Foodi Pressure Cooker select the SEAR/SAUTE and set it to MD:HI. Select start to begin. Allow to preheat for about 5 minutes.

Place a tablespoon of olive oil into the pot. Add 1/2 yellow onion chopped, 2 bell peppers chopped, and 1 lb of lean ground beef. Stir occasionally, breaking up the ground beef.

Tidbit: Use a non-metal utensil to stir in the pot as it is a non-stick surface and can scratch. A wooden spoon, plastic, or silicone utensil will work great!

Then add 2 teaspoons of chili powder, 1 and 1/2 teaspoons of cumin, 1/2 teaspoon of granulated garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Continue cooking until the ground beef is no longer pink.

Once cooked add 1 cup (200g) of jasmine rice, 2 cups of broth, and 1 and 1/2 cups of salsa (I pureed my salsa with my immersion blender before adding it because my family doesn’t like the chunks, you can leave chunky or puree, it’s completely optional), and 2 cups frozen corn. Feel free to add jalapeno peppers if you want a spicy casserole!

Tidbit: you can use chicken, beef, or vegetable broth. Even water would work, however, it would be less flavourful.

Give everything a stir and then place the pressure cooker lid on top, making sure the vent is set to SEAL. Select PRESSURE and set it to HIGH. Set time to 3 minutes. Select start to begin. When pressure cooking is complete, allow pressure to naturally release for 10 minutes. Quick release the remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.

Stir the mixture, then cover the top with 2 cups of medium cheddar cheese. (Mozzarella or any kind of cheddar will work too). Close the crisping lid. Select AIR CRISP, set the temperature to 400 F, and set the time to 5 minutes. Select start to begin.

Tidbit: When the pressure cooking lid is assembled it locks as a safety feature until all the pressure is released. However, you can open the crisping lid at any time and the unit will pause when opened. It’s a nice feature to have so you can check on your food if needed.

When cooking is complete, serve immediately. Garnish with sliced green onions and top with a dollop of sour cream if desired.

So good! This Mexican Casserole is amazing cooked in the Ninja Foodi! With the different textures of all the components and wonderful flavour your family will be asking for more!

Did you make this recipe?

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