One of my family’s favs, this recipe goes together super fast and I totally love the piquant flavor the olives lend to this dish, plus the cilantro is a must. When I have it on hand, I sometimes substitute salsa verde for the salsa when I make this casserole.
Easy Enchilada Casserole for Pressure Cooker*
1 Tbs. good olive oil
1 small yellow onion, diced
1 1/2 – 2 lbs. lean ground beef
kosher salt and freshly ground black pepper, to taste
16 oz. jar salsa
14 oz. can tomatoes and green chilies, drained
8 oz. can Hunt’s roasted garlic tomato sauce
1/2 cup sliced black olives
2 Tbs. chopped fresh cilantro
12 corn tortillas
1 cup shredded sharp cheddar cheese
sour cream, for garnish
chopped cilantro, for garnish
Heat oil in Pressure Cooker* pot over medium high heat; add onions and ground beef and cook until beef is nicely browned and onions are softened; season to taste with salt and pepper. Drain fats from beef mixture, then stir in salsa, tomatoes and green chilies, olives, and cilantro.
Remove three-fourths of beef mixture from pressure cooker pot; add 1/2 cup water or broth to beef mixture in pressure cooker pot; top beef mixture with 4 corn tortillas, overlapping them as you arrange them around the pot. Top tortillas with one-fourth reserved beef mixture, then top with 4 more corn tortillas, overlapping them again. Repeat once more with beef mixture and final 4 corn tortillas. Top last layer of corn tortillas with the remaining one-quarter of beef mixture.
Cover pressure cooker with lid and lock into place. Choose high pressure setting and set timer for 5 minutes; when timer goes off, perform a quick release. Remove lid and top casserole with cheese; cover pressure cooker with lid and let rest for 5 minutes.
Serve garnished with sour cream, additional salsa, if desired, and chopped cilantro.
Now You’re Cookin’,
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