Pressure Cooker - Layered Enchilada Casserole *A Favorite*

Recipe from Great Food Fast by Bob Warden (sold here: on Amazon)

*Note* The recipes I post here are adjusted for the Power Pressure Cooker XL. You may need to adjust if you have an Instant Pot or other electric pressure cooker.

 

Ingredients

• 1 tablespoon olive oil
• 1 red onion, diced
• 1 pound lean ground beef
• Salt & Pepper
• 1 (16-ounce) jar chunky salsa
• 1 (4-ounce) can chopped green chiles, drained
• 2 tomatoes, diced
• 1/2 cup sliced black olives
• 1 tablespoon chopped fresh cilantro
• 12 (6-inch) soft corn tortillas*
• 1+1/2 cups shredded Mexican cheese blend*
• Sour cream

*Absolutely use corn tortillas, not flour.


Directions

1. Heat oil in a large sauté pan on the stove over high heat. Add onion, ground beef, and a pinch of salt & pepper, sautéing until browned.
2. Stir in salsa, green chiles, tomatoes, olives, and cilantro into the ground beef mixture, and remove from heat.
3. Fill the bottom of the pressure cooker with water, just until 1/4 of an inch deep. Ladle 1/5 of the beef and salsa mixture into the water, then cover with a later of 3 tortillas, overlapping to fit.
4. Cover tortillas with another layer of the beef mixture, and add another layer of tortillas. Repeat for another 2 layers, ending with tortillas topped with the final layer of beef mixture.
5. Cover & lock the cooker and select BEAN/LENTILS to cook for 5 minutes.
6. When timer beeps, release pressure and open. Sprinkle with cheese and close the lid again. Let sit for 10 minutes before serving with sour cream.