You are going to love how quickly this Easy Enchilada Casserole comes together for a family-friendly meal on one of those hectic weeknights! And, if you’re lucky, you MIGHT have leftovers for lunch the next day.
Instant Pot Easy Enchilada Casserole
1 lb. lean ground beef
kosher salt and freshly ground black pepper, to taste
1 tsp. dried onion flakes
14 oz. can tomatoes and green chilies, drained well
8 oz. can Hunt’s Roasted Garlic Tomato Sauce
2 oz. can sliced black olives, drained well
2 -3 Tbs. chopped fresh cilantro
6 corn tortillas, cut in half
1/4 cup shredded sharp cheddar cheese
Your favorite enchilada toppings, such as salsa, sour cream, cilantro, etc
Set Instant Pot to sauté setting; add a bit of olive oil to the pot. When oil is hot, add beef and onions, cooking until beef is nicely browned and no pink remains; season to taste with salt and pepper.
Drain fats from beef mixture, then stir in tomato sauce, tomatoes and green chilies, olives, and cilantro.
Spray a 7” spring-form pan (or a 7” glass or metal casserole dish) with non-stick spray. Place 4 tortilla halves into the bottom of the prepared pan, overlapping them as needed. Top tortillas with 1/3 of the prepared meat mixture, repeating this step twice more to create three layers of tortillas and meat mixture; top with cheese. Cover casserole with a sheet of foil that has been sprayed with non-stick spray.
Place trivet into the bottom of the pot; add 1 cup water. Place covered casserole onto a foil sling, then carefully use the sling to lower the pan into the pot, placing it onto the trivet. Fold ends of sling down over the top of the casserole.
Lock the Instant Pot lid into place; choose High Pressure setting for 5 minutes. When timer sounds, perform a quick release to remove all pressure from EPC pot.
Using the foil sling, lift the enchilada casserole out of the Instant Pot to a cooling rack. Let casserole rest for 5 minutes before slicing into wedges. Garnish with your favorite toppings and serve at once.
Let’s Get You Cookin’,
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