Instant Pot Mexican Casserole

Instant Pot Mexican Casserole is loaded with ground beef, enchilada sauce, and corn tortillas. An easy Mexican casserole recipe to make today. This pressure cooker Tex-Mex recipe is so easy to make and kid-approved.

Course Dinner

Cuisine Mexican

Keyword 30 minute meals, easy dinner idea, easy mexican casserole, instant pot casserole, instant pot ground beef recipe, Instant Pot Mexican Casserole, instant pot recipe, mexican casserole, mexican casserole recipe, pressure cooker mexican casserole

Prep Time 5

Cook Time 8

Total Time 13

Servings servings

Calories 553kcal

Author Kelsey

Equipment

Ingredients

1 pound ground beef
salt and pepper
2 cups enchilada sauce red (store bought or homemade)
3 cups sharp cheddar cheese grated
10 corn tortillas cut into long strips

Instructions

Turn your Instant Pot to saute and brown your ground beef. Season with salt and pepper.
After the meat is fully cooked, stir in your enchilada sauce. Scrape the bottom of your pressure cooker pot to ensure nothing is stuck. Turn off saute feature.
Add in 1 1/2 cups of your grated shredded cheese and your sliced corn tortillas.
Stir well and then top the Mexican casserole with the remaining 1/2 cup of shredded cheese.
Place the lid on the Instant Pot and make sure your valve is set to sealing. Cook high pressure for 3 minutes, followed by a quick release.
Once done spoon up onto plates or bowls, top with sour cream, black olives and cilantro.
This Instant Pot Mexican casserole is so easy, quick and delicious. Enjoy.

Notes

If your enchilada sauce seems too thick, add a little water or chicken stock to help thin it up to prevent the burn notice. Every brand of sauce is different.
If you want to thicken the sauce once cooked, add 1 teaspoon cornstarch to 1 teaspoon cold water and then stir into the hot mixture and stir once all cooked. It will thicken the mixture.

Nutrition