The BEST Beef Enchilada Casserole

Steam curls up from the valve and your stomach starts talking back. This here smell of browned beef mixed with garlic and onion kinda wraps around you like a warm blanket. You spot that telltale valve hiss right as the pressure cooker gets busy, cookin up layers of enchilada goodness without draggin you into the kitchen for hours.

That dang beef chuck browns up real nice first, then gets all cozy with beans and a little kick of jalapeño. You sense the cozy depth of beef stock blending with taco spices, makin that mix rich and hearty. This aint no plain casserole, its a real crowd pleaser packed with flavor and texture.

When the slow release starts, you feel your stomach do a little happy dance. The natural release means everything gets to chill and settle in the pot a bit longer, makin it juicier and easier to slice up into perfect portions. You notice steam cues rising steady, the smell growing even more irresistible. Youre just about ready to get that first cheesy, saucy bite.

Why This Recipe Works Every Single Time

• Ground chuck browns perfectly in the pressure cooker for real beefy flavor. Check out our Crispy Beef Tacos for more ground beef recipes that bring bold flavors.
• Layers of sauce and tortillas steam together, locking in moisture and richness. Explore 5-Ingredient Beef Enchiladas for another cheesy layered casserole.
• Beans add hearty texture that keeps it filling and tasty.
• Slow and natural release helps flavors develop and keeps meat tender. Learn more about pressure cooking tips to perfect your technique.
• Shredded Monterey Jack cheese melts gooey and golden on top.
• Shortcut taco seasoning or homemade mix gives it that classic enchilada touch.

All the Pieces for This Meal

• 2 pounds ground chuck (908g) - your meaty base.
• ½ medium white onion diced - for mild sweetness and bite.
• 3 cloves garlic minced (about 1 tablespoon) - gotta have that punch.
• ½ jalapeo deseeded and minced (about 1 tablespoon) - totally optional but dang, it adds a kick.
• 2 (1-ounce) packets taco seasoning or 56 grams homemade mix - the flavor heart.
• ½ teaspoon kosher salt - just a pinch to balance it out.
• ½ cup beef stock or water - this broth depth keeps it juicy.
• 1 (15-ounce) can black beans rinsed and drained - for extra texture and protein.
• 3 ½ cups red enchilada sauce (canned or homemade) - saucy and tangy.
• 18 to 24 corn tortillas (4.5-inch) - layering material and soak up goodness.
• 1 pound Monterey Jack cheese shredded (about 5 cups lightly packed) - melty, mild cheese that pulls this dish together.
• Sour cream, chopped cilantro, sliced jalapeos - for topping when you serve, fresh and bright.

Your Complete Cooking Timeline

1. Preheat your oven 375 degrees Fahrenheit (190 Celsius). Youll need this for the finishing bake step.
2. Brown your ground chuck in a large skillet over medium-high heat. It takes about 5 to 7 minutes till its all nice and browned. Drain any fat to keep it from greasy.
3. Add your diced onion, minced garlic, and jalapeo if youre using it. Cook till these kinda soften up, about 3 to 4 minutes.
4. Stir in the taco seasoning, kosher salt, and beef stock or water. Let it simmer for 2 to 3 minutes till sauce thickens a bit and flavors marry.
5. Now toss in your black beans, stir it up good, and then remove from heat.
6. Grab a 9x13-inch baking dish and spread about half a cup enchilada sauce on bottom. This keeps those tortillas from sticking.
7. Layer on 6 to 8 corn tortillas, overlapping just a bit to cover the base. Spoon in one-third of your beef mix, then drizzle half a cup enchilada sauce over that. Repeat layering twice more, finishing with sauce all over top.
8. Cover casserole with foil and bake for 20 minutes. Then yank off foil and bake 10 more minutes till its bubbly and melty. Let it rest 10 minutes before slicing. This wait lets all those steam cues and flavors settle in your dish real good.

Easy Tweaks That Make Life Simple

• Use pre-made taco seasoning if you aint got time for mixing spices. It works real good and speeds things along.
• Skip the fresh jalapeo if you want milder heat or dont have one on hand. You can always serve with sliced jalapeos on the side.
• Swap black beans for pinto if thats your fave, they hold up just as well in this recipe.
• Make it vegetarian by tossing out the beef and doubling beans or adding cooked veggies like zucchini. It still turns out dang tasty.

Your First Taste After the Wait

You slice through the casserole and the cheese stretches like its got a life of its own. The steam cues coming off it tell you its the real deal. That rich smell of meat, beans, and spice hits your nose and makes your mouth water for that first bite.

The beef has that lovely deep flavor you only get after some slow release cooking. You feel how the sauces soak into every layer of tortilla, soft but not soggy. Each bite kinda melts together with that melty cheese and sauce to make you sigh contentedly.

Spoon a dollop of sour cream on top, sprinkle chopped cilantro, maybe add a few sliced jalapeos for a little fresh zip. This casserole is cozy, hearty, and just dang good for dinner or any get-together.

Your Leftover Strategy Guide

• Fridge storage: Put leftovers in an airtight container and eat within 3 to 4 days for best taste. Reheat gently so cheese doesnt get rubbery.
• Freeze portions: Slice your casserole into meal-sized squares, wrap in foil or plastic wrap, then freeze in a zip-top bag. Thaw overnight in fridge before reheating.
• Reheating tip: Warm in oven at 350
  75F (175
  7C) wrapped loosely in foil to keep moisture. Or zap in microwave in short bursts, stirring often.
• Repurpose leftovers: Use chunks in tacos, burritos, or even for a quick taco salad topping. It works real good for a new quick meal.

Everything Else You Wondered About

• Can I cook the whole casserole in the pressure cooker? Not really, this recipe uses pressure cooker mainly for browning and layering. The big bake finish in oven keeps the top bubbly and melty.
• What if I only have ground turkey or chicken? You can swap em but tastes might be lighter. Add extra seasoning for punch.
• Do I have to use tortillas? You gotta! They soak up the sauce and hold it all together. Corn tortillas work best cuz they stay tender and firm.
• How spicy is this recipe? Its got medium heat, thanks to half a jalapeo. You can leave it out or add more if you like things hotter.
• Why the slow release stage? It lets everything settle and keeps the beef tender and juicy, no gotta rush it.
• Can I make it ahead? Sure, assemble and refrigerate one day ahead. Just add a few extra minutes to bake when ready.

Your First Taste After the Wait

Try other delicious dinners like our Crispy Beef Tacos or How to Cook Perfect Bruschetta Chicken Pasta for a variety of quick, flavorful meals you'll love.

Beef Enchilada Casserole Pressure Cooker Recipe

This beef enchilada casserole made in the pressure cooker is layered with tender meat, hearty beans, rich enchilada sauce, gooey cheese, and tortillas for a comforting, flavorful meal that’s perfect for family dinners or gatherings.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 6 people

Calories 460 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main Ingredients

• 2 pounds Ground chuck 908g - your meaty base
• ½ Medium white onion diced
• 3 cloves Garlic minced (about 1 tablespoon)
• ½ Jalapeño deseeded and minced (optional)
• 2 packets Taco seasoning or 56 grams homemade mix
• ½ teaspoon Kosher salt
• ½ cup Beef stock or water
• 1 can Black beans 15-ounce, rinsed and drained
• 3 ½ cups Red enchilada sauce canned or homemade
• 18 to 24 Corn tortillas 4.5-inch, for layering
• 1 pound Monterey Jack cheese shredded (about 5 cups lightly packed)
• Sour cream for topping
• Chopped cilantro for topping
• Sliced jalapeños for topping

Instructions

 

Instructions

• Preheat your oven to 375°F (190°C). You’ll need this for the finishing bake step.
• Brown your ground chuck in a large skillet over medium-high heat for about 5 to 7 minutes until browned. Drain excess fat.
• Add diced onion, minced garlic, and optional jalapeño. Cook until softened, about 3 to 4 minutes.
• Stir in taco seasoning, kosher salt, and beef stock or water. Simmer for 2 to 3 minutes to thicken slightly.
• Add black beans, stir well, then remove from heat.
• Spread ½ cup enchilada sauce in a 9x13-inch baking dish to prevent sticking.
• Layer 6 to 8 corn tortillas, add ⅓ of beef mix, drizzle with ½ cup sauce. Repeat layers and finish with sauce on top.
• Cover with foil and bake for 20 minutes.
• Remove foil and bake for another 10 minutes until bubbly and melty.
• Let casserole rest for 10 minutes before serving. Top with sour cream, cilantro, or jalapeños as desired.

Notes

Letting the casserole rest lets the steam settle and layers firm up for easier slicing.