Ingredients
Scale
- 1 pound browned ground beef or turkey
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 cup frozen or canned corn
- 1 (4 oz) can diced green chiles (I used mild)
- 1 (10 oz) can enchilada sauce (I used red mild sauce)
- 1 1/2 cups shredded monterey jack cheese
- 4 (9 inch flour tortillas), cut into 1 inch squares (you can also use corn tortillas)
- Sour cream and diced avocados, for topping
Instructions
Instant Pot Instructions:
- Stir browned meat together with chili powder, cumin, onion powder, garlic powder, corn, green chiles and enchilada sauce.
- In a 7×3 inch pan* (or other pot-in-pot dish) layer the following ingredients 3 times: meat sauce, tortillas and cheese.
- Pour 1 ½ cups water into bottom of Instant Pot. Place pan on a sling/trivet* and lower into the pot.
- Cover and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up move valve to venting and release the pressure. Remove lid.
- Retrieve the pan. Scoop onto plates and serve topped with sour cream and diced avocados.
Slow Cooker Instructions:
- Stir browned meat together with chili powder, cumin, onion powder, garlic powder, corn, green chiles and enchilada sauce.
- In your slow cooker layer the following ingredients 3 times: meat sauce, tortillas and cheese.
- Cover and cook on high for 1 ½ – 2 hours or on low for 3-4 hours. Remove lid.
- Scoop onto plates and serve topped with sour cream and diced avocados.
- Category: Beef
- Method: Instant Pot or Slow Cooker