Cooking, Recipes

5 Minute Instant Pot Enchilada Casserole

5 Minute Instant Pot Enchilada Casserole

Say what? YES! This recipe is so quick you will be questioning where it has been all of your life!

5 minute instant pot enchilada casserole

six simple ingredients lead to one delicious meal
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Ingredients
1 lb ground beef
1 onion, diced
12 corn tortillas
1 can diced tomatoes
1 can rotel tomatoes (or another can diced tomatoes if you don’t like the spicy-ness)
1-3/4 cup of cheese
2 cups salsa, divided

Directions
1. Saute onions and add meat, cooking until. brown. Drain excess grease.
2. Add 1-1/2 cups salsa and both cans of diced tomatoes to the meat/onions and mix well.
3. Add 1 cup of water to the bottom of Instant Pot.
4. Add 1/5 of meat mixture
5. Top with 3 overlapping corn tortillas.
6. Repeat 3 times, ending with the last layer of meat on top.
5. Seal Instant Pot and set manual timer for 5 minutes (high pressure).
6. Once timer goes off, release pressure manually and add cheese. Reseal lid and let sit for 10 minutes. Cheese will melt and the excess water/tomato juices will evaporate.

You will not be disappointed with this meal! It is easy, quick, and delicious! I actually scooped mine up with chips and topped with sour cream – SO YUMMY! 

[Not sure of what an Instant Pot is? Check out my review HERE!]

Process Pictures: 

5 minute instant pot enchilada casserole

Once all elements have been added prior to cooking; it will seem strange there is so much liquid.

5 minute instant pot enchilada casserole

After cooking, remove lid and add cheese. Reseal the lid and let sit on warm for 10 more minutes. (or can serve now!)

5 minute instant pot enchilada casserole

DELICIOUS! & most of the juices are gone!

5 minute instant pot enchilada casserole

Easy to serve!

AC

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