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the best ground beef enchiladas recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Beef EnchiladasNagi Pressure Cooker Recipe

These beef enchiladas made in the pressure cooker are a delicious and quick weeknight meal, featuring a juicy beef filling, rich enchilada sauce, and melted cheese, all cooked to perfection in just 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 649 kcal

Ingredients
  

Ingredients

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon cumin powder
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 0.5-1 teaspoon cayenne pepper optional, adjust for spiciness
  • 2 tablespoon olive oil for enchilada sauce
  • 3 tablespoon flour plain/all purpose
  • 2 cups chicken stock low sodium
  • 1.5 cups tomato passata or canned tomato sauce
  • 1 tablespoon olive oil for beef cooking
  • 2 cloves garlic minced
  • 1 onion finely chopped (~1 cup)
  • 1 lb ground beef
  • 400 g refried beans 1 can
  • 400 g black beans drained
  • 8 tortillas or burrito wraps

Instructions
 

Instructions

  • Heat your pressure cooker’s pan mode with 2 tablespoon olive oil. Toss in minced garlic until it smells amazing, about a minute.
  • Add your ground beef. Brown it well, breaking clumps. Drain fat if there’s too much, 'cause you want tasty but not greasy.
  • Sprinkle in the onion powder, garlic powder, cumin, paprika, oregano, cayenne, salt, and pepper. Stir it for 2-3 minutes to let the spices wake up.
  • In a separate pan, warm 1 tablespoon olive oil. Whisk in flour and stir for a minute or two. Slowly pour in chicken stock and tomato passata. Keep whisking till it thickens into that saucy goodness.
  • Warm tortillas a bit so they roll better without cracking. Then spoon some of your beef mix on each and roll it up tight. Place each roll seam side down into your baking dish or pressure cooker insert if it’s oven safe.
  • Pour the enchilada sauce over all the rolls. Sprinkle a good handful of cheese on top if you want that melty goodness.
  • Seal your pressure cooker with the sealing ring in place. Set it to cook at high pressure for about 10 minutes. Keep an eye on the steam cues for the perfect cooking moment.
  • Use slow release or natural release to let the pressure drop gently—this keeps the beef tender and the sauce thick. When pressure is fully released, your beef enchiladas are ready to come out and hit the table.

Notes

This recipe yields 4 servings of hearty beef enchiladas cooked quickly in a pressure cooker. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. Reheat before serving. Optional garnishes include cheese and cilantro.