You catch the smell through the steam vent and suddenly you are starving. The aroma of beef, spices, and cheese hits you right in the nose. You know its gonna be good because your pressure cooker is working its pressure build. The valve hisses softly as it seals up tight and the cooking time kicks in.
While you wait, you might catch yourself thinking about how this recipe is almost foolproof. You got the ingredients lined up, the timing planned, and maybe even a little craving for that cheesy deliciousness. It works real good for busy weeknights or whenever you wanna something hearty but don't wanna mess around too much.
The pressure cooker does most of the work here. It cooks the beef perfect, keeps it tender, and melds all those flavors together. When you do a natural release, you'll feel the steam ease out slowly, revealing a house smelling like a Mexican cantina. You ready to dig in? Because I promise you gonna love this.
Beef Enchilada Casserole
Ingredients
Ingredients
- 1.5 lbs ground beef
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 cups enchilada sauce
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (7 ounces) diced green chiles drained
- 12-14 flour or corn tortillas
- 1.25 cups shredded cheddar cheese
- 1.25 cups shredded Monterey Jack cheese
- 1 avocado peeled, seeded, diced
- 1 tablespoon lemon juice
- 0.5 cup diced tomato
- 0.25 cup chopped cilantro
- 1 jalapeno seeded and minced
Instructions
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13-inch casserole dish with nonstick cooking spray for ease in cleaning.
- Brown ground beef in a large skillet over medium heat. When the ground beef is about halfway browned, add the onion. Cook until the beef is browned and the onion is soft.
- Reduce heat to low. Add garlic and cook for 1 minute, stirring continuously. Drain any excess grease.
- Add 1 ¼ cups enchilada sauce, black beans, and green chiles; cook for 1-2 minutes while stirring to combine.
- Spread 2 tablespoons of enchilada sauce on the bottom of the casserole dish. Layer ¼ of the tortillas on the bottom, then spread ⅓ of the beef mixture and ¼ of each cheese. Repeat these layers two more times.
- Top with the last layer of tortillas, the remaining enchilada sauce, and the remaining cheese. Cover the pan with foil and bake for 30-35 minutes or until the cheese is melted and the casserole is heated through. Cook uncovered for 5 minutes.
- Toss avocado with lemon juice. Top the casserole with avocado, tomato, cilantro, and jalapeno.
- Let cool for 5-10 minutes before slicing so the casserole is easier to cut.
