Instant Pot Layered Enchilada Casserole
For Christmas, I was lucky enough to get an instant pot. It is a pressure cooker... and to define that even more, I like to say its basically a crockpot on crack. No, but really.. this thing is amazing. Roasts take an hour instead of the 8 hours it takes in your crockpot... All I am saying is you should probably get on Amazon right now and order one. This recipe was in the pressure cooker cookbook that my mom gave me to go along with this fab gift. I can honestly say that I would crave this Mexican dish over anything I would get at a Mexican restaurant in town. The leftovers are great too and that says a lot because I really am not a leftover person.. but I am getting there!
1 TBS olive Oil
1 red onion, Diced
1lb of lean ground beef/turkey
Salt and Pepper
1 (16oz) jar chunky salsa
1 (4 ounce) can of green chiles drained and chopped
2 tomatoes diced
1 TBS chopped fresh cilantro (I always use those tubes)
12 (6 inch) corn tortillas
1 1/2 cup of shredded mexican cheese
Sour cream for topping
Heat oil in a pan add onion, ground beef and pinch of salt and pepper until browned
Stir in salsa, chiles, tomatoes, and cilantro in to the beef mixture and remove from heat.
Fill the bottom on the pressure cooker with 1/4 inch deep of water. Ladle 1/5 of beef and salsa mixture into the water and cover with a layer of 3 tortillas overlapping to fit.
Cover the tortillas with another layer of beef/salsa mixture and create another layer of tortillas. Repeat for 2 more layers ending with tortillas topped with the final layer of beef mixture.
Securely lock the lid and set for 5 minutes on HIGH
Quick release the cooker's pressure remove lid and top with cheese. Recover and let it sit for 10 minutes before serving with sour cream.