INGREDIENTS
- 1 1/4 cups refried beans
- 1/3 cup thick salsa strain watery salsa to yield 1/3 cup if needed
- 1 lb ground beef preferably 93% lean
- 1.25 oz taco seasoning 1 packet
- 1 1/2 cups Water
- 4 flour tortillas 6-8 inch size, cut to pan diameter
- 1/4 cup enchilada sauce
- 2 1/2 cups Mexican blend shredded cheese
INSTRUCTIONS
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Mix the refried beans and salsa in a small bowl and set aside.
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Using the display panel select the SAUTE function. Add ground beef and taco seasoning to the Instant Pot. Cook and stir until no pink remains.
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Drain the liquids, transfer browned meat to a shallow dish and cover loosely with foil.
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Rinse out the pot and pour in 1 1/2 cups water, followed by the trivet. Coat the inside of a 7 inch x 3 inch springform or push pan with non-stick spray.
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Layer evenly: – First tortilla, 1 cup refried beans, 1 cup meat, enchilada sauce, 1 cup cheese – Second tortilla, 1/2 cup beans, 1 cup meat, 1/2 cup cheese – Third tortilla, 1/2 cup beans, 1 cup meat, 1/2 cup cheese – Fourth tortilla, press in place (reserve final 1/2 cup cheese), cover loosely with foil.
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Carefully lower the pan onto the trivet using a foil sling, then secure the lid, making sure the vent is closed.
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Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 17 minutes.
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When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
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Carefully remove the pan, uncover, and top with the remaining 1/2 cup of cheese. Set under the broiler for 4-6 minutes or until cheese browns to your preference.
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Cool for 5-10 minutes, gently loosen the edges with a spatula and remove sides of springform or push pan.
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Cut into wedges and serve warm.
RECIPE NOTES
*The MANUAL and PRESSURE COOK buttons are interchangeable.
Source:- Cosorithis