Instant Pot Garlic Beef Enchiladas—garlic seasoned ground beef layered with enchilada sauce, corn tortillas and shredded cheeses. An easy casserole version of enchiladas with lots of flavor.
Instant Pot Garlic Beef Enchiladas
This dinner was a slam dunk! It’s got so much garlic flavor thanks to the garlic powder, minced garlic and garlic salt. But don’t worry it’s not overpowering! It’s a layered casserole type of enchilada dish instead of individually rolled up enchiladas so it comes together quickly. It needs a 25 minute pressure cooking time and uses a quick release so dinner can be ready in less than an hour.
How to make Instant Pot Garlic Beef Enchiladas:
- Brown ground beef together with onions. I chose to do this step on the stove. But you can also use the sauté setting on your Instant Pot. If there is excess grease drain off the grease. Sometimes I use a paper towel to sop up some of the grease by moving the meat to one side of the pan and placing a paper towel on the other side of the pan and moving it around with a spoon.
- Stir seasonings, garlic, Rotel tomatoes and drained black beans in with the ground beef. Rotel tomatoes are canned tomatoes with a little hint of heat. The spice comes from green chiles that have been fire-roasted, diced and stirred into the simmering tomatoes. You can find a mild version of you’re adverse to spice.
- Layer ingredients into a pan that fits inside your Instant Pot. I used the Fat Daddios 7 inch x 4 inch pan* because it was tall enough to fit all the ingredients. You’ll layer 1/3 of the beef mixture, torn corn tortillas, red enchilada sauce and two types of cheeses. Then repeat that two more times. I used mild enchilada sauce. I used street taco size corn tortillas and tore each tortilla into quarters. I haven’t tried this recipe with flour tortillas and am not entirely positive how it would turn out. If you do give it a shot let me know!
- Cover the pan with foil and lower it into your Instant Pot with a trivet/sling. I use this OXO silicone sling*. The Instant Pot should have 1 to 1.5 cups of water in the bottom so that the pot can come to pressure.
- Pressure cook for 25 minutes and then release the pressure by moving the valve to venting. Remove the lid and the pan from the pot.
- Remove the foil and dig deep to scoop onto plates and then top with all your favorite toppings. Some topping ideas are cilantro, sour cream, diced avocados, diced red onion, diced tomatoes or jalapenos. Sour cream and halved cherry tomatoes were what I used on top of mine.
More Instant Pot Ground Beef Recipes…
Instant Pot Cornbread Chili Casserole
Instant Pot Beef Nachos Casserole
Instant Pot 5 Ingredient Beef Enchiladas Casserole
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Instant Pot Garlic Beef Enchiladas
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Garlic seasoned ground beef layered with enchilada sauce, corn tortillas and shredded cheeses. An easy casserole version of enchiladas.
Ingredients
Equipment needed: pan for pot-in-pot cooking and trivet/sling
- 1 pound lean ground beef
- 1 cup diced onion
- 1 Tbsp minced garlic
- 1 tsp garlic powder
- 1 tsp garlic salt
- 2 tsp cumin
- 2 tsp chili powder
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 (14.5 oz) can black beans, rinsed and drained
- 1 (10 oz) can red enchilada sauce
- Corn tortillas, torn into 2 inch pieces (5 larger size or 12 street taco size)
- 1 1/2 cups shredded colby cheese
- 1 1/2 cups shredded monterey jack cheese
- Topping ideas: sour cream, cilantro, diced tomatoes, diced red onion, avocado, jalapenos
Instructions
- In a pan on the stove or in your Instant Pot using the sauté setting brown the ground beef and onions together for about 5 minutes. Drain off any excess grease.
- Add in the garlic, garlic powder, garlic salt, cumin, chili powder, Rotel and black beans. Stir.
- In a 7 inch by 4 inch pan* layer the following ingredients 3 times: ⅓ of the meat mixture, ⅓ of the torn tortillas, ⅓ of the cheeses, ⅓ of the enchilada sauce.
- Clean out Instant Pot (if used) and pour 1 cup water into the bottom of it.
- Cover the pan with foil. Place on a trivet/sling*. Lower the pan into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up move the valve to venting.
- Remove the lid and the pan. Scoop onto plates and enjoy with desired toppings.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can make this in the 8 quart pot with no changes (except to use 1.5 cups or water underneath trivet instead of 1 cup).
- Category: Beef
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Disappointing recipe. We found the corn tortillas mushy. We did purchase the special pan for the instant pot and will try other recipes that use it.
★★
I made this with chicken and it was fantastic! Thank you for the recipe!
★★★★★
You’re welcome! Thanks for the 5 stars 🙂
Will this come out the same in slow cooker?
I bet it will be great in the slow cooker. Here’s how:
1. In a pan on the stove brown the ground beef and onions together for about 5 minutes. Drain off any excess grease.
2. Add in the garlic, garlic powder, garlic salt, cumin, chili powder, Rotel and black beans. Stir.
3. In a slow cooker, layer the following ingredients 3 times: ⅓ of the meat mixture, ⅓ of the torn tortillas, ⅓ of the cheeses, ⅓ of the enchilada sauce.
4. Cover and cook on low for 3-4 hours
5. Scoop onto plates and enjoy with desired toppings.
I made this for dinner and used organic Food for Life sprouted corn tortillas which I highly recommend. They have great flavor and texture. I purchased mine at Whole Foods. I did make one substitution with one of the cheeses and used pepper jack cheese since that’s what I had on hand. My husband and I both loved this dish! Its easy and delicious, plus it makes great leftovers.
★★★★★
Thanks for the tip on the tortillas! I will have to try them.
I haven’t fixed it yet (there’s only two of us I’d have to have guests) but can you freeze it
Also do you have any recipes for two
Yes you could freeze although the tortillas might disintegrate. I don’t have recipes for 2 but you could halve the recipes. Here’s how: https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
I wanted to let you know that we made this recipe, and it was so excellent. Now, we did make some changes which I am listing below, which made it so wonderful. Also, we had some Late July tortilla chips to go along with it, which gave it an external crunch.
Ø Added 4 oz can of hatch green chilies.
Ø Used pinto beans instead of black beans.
Ø She did not put garlic salt but put sea salt.
Ø She used Mexican Cheese instead of suggested cheeses.
Thank you for a perfect recipe. We also bought that sling, because you suggested it. And, we see why you need one because we tried it without one, and it was HELL to take it out of IP. So, you showed us a new technique (pot in IP) and we will use it from now on.
★★★★★
Yes the sling is so helpful! I’m glad you bought it. And thanks for your recipe review!
Where do I get the pot and sling?
What size ?
https://amzn.to/2Eji6Jn
https://amzn.to/2STGtEX
Amazon!
I have an 8 qt. IP
Should I use a different size pan? Than the 7 by 4?
Nope, that will work just fine
Made this for supper tonight and it is awesome. Had to make it in my oven because I didn’t have the right size pan for my IP, just doubled up everything and baked for 30 mins covered and 20 mins uncovered. Yes I ordered my pan just so I can make this again, this makes a lot in the over which is a good thing, awesome.
★★★★★
Good plan Pam! Glad it worked well in the oven.
If I omit the black beans, will I need to make any adjustments to the recipe? My boyfriend hates beans… Crazy, I know lol
Oh that little stinker. you can just leave them out and it’ll be fine!
In the ingredients, there is an entry “1 (10) can red enchilada sauce”. Do you mean to use a 10 ounce can? That doesn’t sound like enough.
★★★★
Oh, yes you are right it was supposed to read 10 oz. I just corrected it. And yes it was what I used. If you like more sauce you can always use 2 (10 oz) cans if you want.
I have to use that 7 inch pan inside of the Insta pot can I just put it in there without that inserted pan
I’m not sure I understand your question. Are you asking if you don’t need the sling/trivet? You just want to place the plan directly into the bottom? I would rather you find some canning rings or ball up some foil and set the pan on top.
can you come over to my house and just cook it for me
Haha! I wish I could magically transport it into your kitchen.
My brother doesn’t eat beef. Can you suggest an alternate to make this with chicken instead? It looks so good!
Yes I would use cooked chicken in the place of the cooked beef. Rotisserie chicken would be a short cut. Or cook and shred chicken ahead of time and use for recipes like this one.
Can you point me to the pan that you use in #7? We are just starting to use Instant Pot, but not sure what type of container that is. Your idea of putting it into a container then putting into IP, is brilliant and is not used by many other people. Also, thank you for your recipes. You help our family eat well but on a more reduced budget (due to the Pandemic).
Sorry, I just read the instructions. You’ve already put that info in there. I looked at pictures first and read the recipe, instead of going through it step-by-step.
This method is called pot in pot
Can you use chicken instead of beef?
Yes I would use cooked chicken in the place of the cooked beef. Rotisserie chicken would be a short cut. Or cook and shred chicken ahead of time and use for recipes like this one.