Instant Pot Beef Enchilada Casserole
User Reviews
3.9
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
6
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Calories
412 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Beef Enchilada Casserole
Description
The Instant Pot Beef Enchilada Casserole combines cooked, taco-seasoned ground beef with corn tortillas, red enchilada sauce, and Mexican shredded cheese. It’s assembled in layers within a springform pan, starting with tortillas and alternating with beef, sauce, and cheese. The top layer is tortillas covered with sauce but no cheese to prevent burning during pressure cooking.
To cook, the pan is placed on a spray-oiled foil-covered pan to prevent sticking, then positioned on a metal trivet inside the Instant Pot. Water beneath the trivet generates steam that gently cooks the casserole under pressure. This method softens the tortillas and melds the beef and cheese flavors into a hearty, saucy casserole.
The casserole can be sliced in the springform pan or carefully removed for serving. It offers a convenient way to make layered enchiladas using the Instant Pot, reducing oven use and speeding cooking time while preserving traditional enchilada flavors and textures.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning or 2 tablespoon homemade seasoning, see recipe below
- 1 1/2 cups Red Enchilada Sauce
- 1 1/2 cups Mexican shredded cheese
- 9 corn tortilla cut into halves
Instructions
- In a pan, cook beef until no longer pink.
- Drain grease and season with taco seasoning.
- Spray springform pan with cooking spray.
- Using 6 halves (3 full tortillas), layer on the bottom of your springform pan. *overlapping is okay
- Spread 1/2 the beef evenly over the tortilla layer, followed by 1/2 cup enchilada sauce and 1/2 cup cheese.
- Add another layer of tortillas (3 full tortillas cut in half).
- Continue pattern and spread remaining beef on top of tortillas followed by 1/2 cup sauce and 1/2 cup cheese.
- Place last layer of tortillas on top followed by remaining 1/2 cup sauce. *Do not put cheese on yet
- Spray a piece of tin foil with cooking spray and lightly cover the pan with foil *sprayed side down onto food to prevent sticking
- Pour 1 cup water into bottom of Instant Pot liner.
- Place metal trivet into Instant Pot (the trivet came with your Instant Pot).
- Carefully lower the springform pan onto the trivet and place Instant Pot lid securely on top.
- Ensure valve is in sealed position and cook on manual, high pressure, for 10 minutes followed by a quick release.
- Once pin has dropped, carefully reach in and remove foil from pan.
- Sprinkle remaining 1/2 cup cheese evenly on top and place Instant Pot lid back on top for an additional 3-5 minutes, or until cheese has melted.
- Remove pan from Instant Pot using pot holders and place on serving tray.
- Slice and serve with toppings of choice! Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 23g | 46% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 80mg | 27% |
| Sodium | 1254mg | 52% |
| Potassium | 300mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1132IU | 23% |
| Vitamin C | 4mg | 4% |
| Calcium | 230mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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