Instant Pot 5 Ingredient Beef Enchiladas Casserole 365о Slow cooker instructions: in a pan on your stove brown the ground beef. drain off the grease. stir in ½ cup of enchilada sauce and the can of green chiles in with the meat. salt and pepper to taste. pour about ¼ cup of the enchilada sauce on the bottom of the slow cooker. then layer half of the meat, tortillas, sauce and cheese. Heat oven to 350° f. slice the smoked sausage lengthwise and then slice into quarter inch pieces widthwise. add the enchilada sauce, sour cream, green chiles, corn, salsa and smoked sausage into a large bowl and stir well. cut the tortillas into 1 inch squares.
Instant Pot 5 Ingredient Ground Beef Casserole 365 Days Instant pot dirty rice casserole. an easy dinner dish with rice, andouille sausage, chicken and lots of flavor from cajun seasoning and fire roasted tomatoes. the whole pot will be gone within minutes! make it in your instant pot or slow cooker. dirty rice casserole. Instructions. in a pan, cook beef until no longer pink. drain grease and season with taco seasoning. spray springform pan with cooking spray. spread 1 2 the beef evenly over the tortilla layer, followed by 1 2 cup enchilada sauce and 1 2 cup cheese. add another layer of tortillas (3 full tortillas cut in half). Preheat oven to 400 degrees and grease a rectangular casserole dish. heat a 1 2 t olive oil in a large nonstick skillet over medium high heat. add ground beef and cook, breaking up with the back of your spoon until fully cooked through. season to taste with salt and pepper to taste. discard any excess grease. Place trivet into the bottom of the pot; add 1 cup water. place covered casserole onto a foil sling, then carefully use the sling to lower the pan into the pot, placing it onto the trivet. fold ends of sling down over the top of the casserole. lock the instant pot lid into place; choose high pressure setting for 5 minutes.
5 Ingredient Beef Enchilada Easy Budget Meal Recipe Dinner Lunch Preheat oven to 400 degrees and grease a rectangular casserole dish. heat a 1 2 t olive oil in a large nonstick skillet over medium high heat. add ground beef and cook, breaking up with the back of your spoon until fully cooked through. season to taste with salt and pepper to taste. discard any excess grease. Place trivet into the bottom of the pot; add 1 cup water. place covered casserole onto a foil sling, then carefully use the sling to lower the pan into the pot, placing it onto the trivet. fold ends of sling down over the top of the casserole. lock the instant pot lid into place; choose high pressure setting for 5 minutes. Stir well and then top the mexican casserole with the remaining 1 2 cup of shredded cheese. place the lid on the instant pot and make sure your valve is set to sealing. cook high pressure for 3 minutes, followed by a quick release. once done spoon up onto plates or bowls, top with sour cream, black olives and cilantro. Preheat oven to 350 degrees. spray a 9×11" baking pan with non stick cooking spray. in a large skillet, brown ground beef over medium high heat. cook until meat is no longer pink and fully cooked (about 6 9 minutes). in a large bowl, toss together cooked ground beef, half of the enchilada sauce, and half of the cheese.
Comments are closed.