Garlic Beef Enchiladas Taste of Home

Instant Pot Garlic Beef Enchiladas—garlic seasoned ground beef layered with enchilada sauce, corn tortillas and shredded cheeses. An easy casserole version of enchiladas with lots of flavour.

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Instant Pot Garlic Beefiness Enchiladas

This dinner was a slam dunk! It's got so much garlic season thanks to the garlic powder, minced garlic and garlic common salt. Only don't worry information technology'south not overpowering! It's a layered casserole type of enchilada dish instead of individually rolled up enchiladas so information technology comes together quickly. It needs a 25 minute pressure cooking time and uses a quick release so dinner can exist ready in less than an hour.

How to brand Instant Pot Garlic Beef Enchiladas:

1. Brown ground beefiness together with onions. I chose to do this step on the stove. Just you can also use the sauté setting on your Instant Pot. If there is excess grease drain off the grease. Sometimes I use a newspaper towel to sop upward some of the grease by moving the meat to i side of the pan and placing a paper towel on the other side of the pan and moving information technology around with a spoon.
2. Stir seasonings, garlic, Rotel tomatoes and drained black beans in with the ground beef. Rotel tomatoes are canned tomatoes with a trivial hint of heat. The spice comes from light-green chiles that have been burn-roasted, diced and stirred into the simmering tomatoes. You can find a mild version of you're adverse to spice.
3. Layer ingredients into a pan that fits inside your Instant Pot. I used the Fatty Daddios 7 inch 10 4 inch pan* because it was tall enough to fit all the ingredients. You'll layer 1/three of the beef mixture, torn corn tortillas, ruby-red enchilada sauce and two types of cheeses. So repeat that two more times. I used mild enchilada sauce. I used street taco size corn tortillas and tore each tortilla into quarters. I haven't tried this recipe with flour tortillas and am not entirely positive how it would plow out. If you do give it a shot let me know!
4. Cover the pan with foil and lower information technology into your Instant Pot with a trivet/sling. I use this OXO silicone sling*. The Instant Pot should take 1 to one.v cups of water in the bottom so that the pot can come to pressure.
5. Pressure melt for 25 minutes and and so release the pressure by moving the valve to venting. Remove the lid and the pan from the pot.
6. Remove the foil and dig deep to scoop onto plates and then meridian with all your favorite toppings. Some topping ideas are cilantro, sour cream, diced avocados, diced red onion, diced tomatoes or jalapenos. Sour cream and halved ruby tomatoes were what I used on acme of mine.

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Garlic seasoned ground beefiness layered with enchilada sauce, corn tortillas and shredded cheeses. An easy casserole version of enchiladas.

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Equipment needed: pan for pot-in-pot cooking and trivet/sling

• 1 pound lean ground beef
• ane cup diced onion
• 1 Tbsp minced garlic
• 1 tsp garlic powder
• 1 tsp garlic table salt
• two tsp cumin
• 2 tsp chili pulverisation
• i (10 oz) can Rotel (diced tomatoes with green chilies)
• one (fourteen.five oz) can blackness beans, rinsed and drained
• i (10 oz) can cerise enchilada sauce
• Corn tortillas, torn into 2 inch pieces (5 larger size or 12 street taco size)
• 1 i/ii cups shredded colby cheese
• 1 one/2 cups shredded monterey jack cheese
• Topping ideas: sour cream, cilantro, diced tomatoes, diced red onion, avocado, jalapenos

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1. In a pan on the stove or in your Instant Pot using the sauté setting brownish the basis beef and onions together for almost v minutes. Drain off whatever backlog grease.
2. Add in the garlic, garlic powder, garlic salt, cumin, chili powder, Rotel and blackness beans. Stir.
3. In a seven inch by 4 inch pan* layer the post-obit ingredients 3 times: ⅓ of the meat mixture, ⅓ of the torn tortillas, ⅓ of the cheeses, ⅓ of the enchilada sauce.
4. Clean out Instant Pot (if used) and cascade ane loving cup h2o into the lesser of it.
5. Cover the pan with foil. Place on a trivet/sling*. Lower the pan into the Instant Pot.
6. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Fix the transmission/force per unit area cook button to 25 minutes. When time is up move the valve to venting.
7. Remove the chapeau and the pan. Scoop onto plates and savour with desired toppings.

Notes

I used my six quart Instant Pot Duo threescore 7 in 1*. You tin can make this in the viii quart pot with no changes (except to use 1.5 cups or h2o underneath trivet instead of 1 cup).

• Category: Beef
• Method: Instant Pot

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertisement program designed to provide a ways for sites to earn advert fees by advert and linking to amazon.com.

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Source: https://www.365daysofcrockpot.com/instant-pot-garlic-beef-enchiladas/

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