You are going to love how quickly this recipe comes together for a family-friendly meal on one of those hectic weeknights! And, if you’re lucky, you MIGHT have leftovers for lunch the next day.
Easy Enchilada Casserole for Electric Pressure Cooker*
1 Tbs. good olive oil
1 small yellow onion, diced (or sub 1 tsp. dry onion flakes)
1 lb. lean ground beef (or ground turkey, if you so feel led…)
kosher salt and freshly ground black pepper, to taste
1/2 cup salsa
14 oz. can tomatoes and green chilies, drained
8 oz. can Hunt’s Roasted Garlic Tomato Sauce
2 oz. can sliced black olives, drained well
2 -3 Tbs. chopped fresh cilantro
1 cup beef broth
9 regular-size corn tortillas or 12 mini corn tortillas
1/2 cup shredded sharp cheddar cheese
sour cream, for garnish
additional chopped cilantro, for garnish
Heat oil in electric Pressure Cooker* pot set to sauté setting; 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, tomato sauce, tomatoes and green chilies, olives, and cilantro.
Remove three-fourths of the prepared beef mixture from electric pressure cooker (EPC) pot; now add broth to pot, keeping in mind that this mixture on the very bottom of the EPC pot will look rather “soupy”. (Rest assured, it NEEDS to be rather soupy in the very bottom of the pot for these ingredients to fully pressurize to allow this recipe to work!)
Top the “soupy” beef mixture with 3 corn tortillas, overlapping them as you arrange them around the pot. Top tortillas with 1/3 of remaining beef mixture, then repeat layering twice more. Sprinkle cheese over the top.
Lock EPC lid into place; choose high pressure setting for 3 minutes. When timer sounds, perform a quick release to remove all pressure from EPC pot.
Serve enchilada casserole garnished with sour cream, plus additional salsa and cilantro, as desired.
Let’s Get You Cookin’,
*Affiliate Link: I only recommend products I use and love!