Instant Pot Beef Enchilada Casserole

Instant Pot Beef Enchilada Casserole
Instant Pot Beef Enchilada Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1

    1 tablespoon olive oil

  • 1 1

    1 red onion, diced

  • 1 1

    1 pound lean ground beef

  • Salt and pepper

  • 1 1

    jar 1 (16-ounce) jar chunky salsa

  • 1 1

    can 1 (4-ounce) can chopped green chiles, drained

  • 2 2

    2 tomatoes, diced

  • 1 1⁄2

    1⁄2 cup sliced black olives

  • 1 1

    1 tablespoon chopped fresh cilantro

  • 12 12

    12 (6-inch) soft corn tortillas

  • 1 1 1⁄2

    1⁄2 cups shredded Mexican cheese blend

  • Sour cream

  • 1 1

    1 tablespoon olive oil

  • 1 1

    1 red onion, diced

  • 1 1

    1 pound lean ground beef

  • Salt and pepper

  • 1 1

    jar 1 (16-ounce) jar chunky salsa

  • 1 1

    can 1 (4-ounce) can chopped green chiles, drained

  • 2 2

    2 tomatoes, diced

  • 1 1⁄2

    1⁄2 cup sliced black olives

  • 1 1

    1 tablespoon chopped fresh cilantro

  • 12 12

    12 (6-inch) soft corn tortillas

  • 1 1 1⁄2

    1⁄2 cups shredded Mexican cheese blend

  • Sour cream

  • 1 1

    1 tablespoon olive oil

  • 1 1

    1 red onion, diced

  • 1 1

    1 pound lean ground beef

  • Salt and pepper

  • 1 1

    jar 1 (16-ounce) jar chunky salsa

  • 1 1

    can 1 (4-ounce) can chopped green chiles, drained

  • 2 2

    2 tomatoes, diced

  • 1 1⁄2

    1⁄2 cup sliced black olives

  • 1 1

    1 tablespoon chopped fresh cilantro

  • 12 12

    12 (6-inch) soft corn tortillas

  • 1 1 1⁄2

    1⁄2 cups shredded Mexican cheese blend

  • Sour cream

Directions

Heat oil in a large sauté pan on the stove top over HIGH heat. Add onion, ground beef, and a pinch of salt and pepper, sautéing until browned. Stir salsa, green chiles, tomatoes, olives, and cilantro into the ground beef mixture, and remove from heat. Fill the bottom of the pressure cooker with water, just until 1⁄4 inch deep. Ladle 1⁄5 of the beef and salsa mixture into the water, and then cover with a layer of 3 tortillas, overlapping them to fit. Cover the tortillas with another layer of 1⁄5 of the beef mixture. Create another layer of tortillas. Repeat for 2 more layers, ending with tortillas topped with the final layer of beef mixture. Securely lock the cooker’s lid and set for 5 minutes on HIGH. Quick release the cooker’s pressure, remove cover, and sprinkle with the cheese. Re-cover and let rest at least 10 minutes before serving topped with dollops of sour cream.

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