Instant Pot 5 Ingredient Beef Enchiladas Casserole Recipes
INSTANT POT 5 INGREDIENT BEEF ENCHILADAS CASSEROLE
In the mood for enchiladas? Try this easy way to make beef enchiladas in your Instant Pot. This casserole tastes amazing with hardly any work.
Provided by 365 Days of Slow and Pressure Cooking
Categories Beef
Time 35m
Number Of Ingredients 5
Steps:
- Turn your Instant Pot to the saute setting. When the display says hot add in the ground beef and brown it. Drain off grease from meat and place the meat in a bowl. Clean out bottom of Instant Pot.
- Stir ½ cup of enchilada sauce and the can of green chiles in with the meat. Salt and pepper to taste.
- In a pan that fits inside your Instant Pot* pour about ¼ cup of the enchilada sauce on the bottom of the pan. Then layer half of the meat, tortillas, sauce and cheese. Repeat again ending with the cheese. Cover the pan with foil.
- Pour 1 ½ cups water in the bottom of the Instant Pot liner. Then place the pan on top of a trivet with handles*. Lower the pan into the Instant Pot liner.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes.
- When time is up release pressure by moving the valve to venting. Remove the lid. Remove the pan from the Instant Pot. Scoop onto serving plates and top with a little sour cream and cilantro and a squeeze of lime, if desired.
Nutrition Facts : Calories 324 calories, Sugar 5.8 g, Sodium 928.7 mg, Fat 12.8 g, SaturatedFat 6.6 g, TransFat 0.3 g, Carbohydrate 25.5 g, Fiber 4.3 g, Protein 26.4 g, Cholesterol 73.2 mg
5 INGREDIENT GROUND BEEF ENCHILADA CASSEROLE RECIPE
Our 5 Ingredient Ground Beef Enchilada Casserole is ready in no time with ingredients found in your own pantry. We love getting dinner on the table quick and this enchilada casserole recipe is perfect for a busy night.
Provided by Camille Beckstrand
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spray a 9x11" baking pan with non-stick cooking spray.
- In a large skillet, brown ground beef over medium-high heat. Cook until meat is no longer pink and fully cooked (about 6-9 minutes).
- In a large bowl, toss together cooked ground beef, half of the enchilada sauce, and half of the cheese.
- Place 4 of the tortillas on the bottom of the prepared baking dish, ripping them if necessary to cover the bottom of the pan.
- Top the tortillas with half of the beef mixture, half of the beans and drizzle with 1/4 cup of enchilada sauce.
- Repeat all layers one more time.
- Top with remaining shredded cheese and cover pan with foil. Bake for 30 minutes or until casserole is cooked through.
- If desired, top with tomatoes and avocado.
Nutrition Facts : Calories 397 kcal, Carbohydrate 40 g, Protein 30 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 65 mg, Sodium 812 mg, Fiber 11 g, Sugar 6 g, ServingSize 1 serving
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- Turn Instant Pot to sauté setting. When display says hot add in the beef and break it up. Brown for about 5 minutes. Drain any excess grease. Lightly salt and pepper the meat. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add potatoes to a steamer basket and lower the basket into the pot on top of the meat and broth.
- Cover and lock lid into place. Set valve to sealing. Set the manual/pressure cook button to 5 minutes. When time is up move valve to venting. Remove lid. Potatoes should be soft when pierced with a fork.
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