Description
Garlic seasoned ground beef layered with enchilada sauce, corn tortillas and shredded cheeses. An easy casserole version of enchiladas.
Ingredients
Scale
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