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.
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.