Who doesn’t love a great tex-mex meal like enchiladas? We’ve made it even easier for you to enjoy the mouthwatering flavors of enchiladas without all the work! The versatility of this tex-mex casserole might just be its best feature! Whether you’re whipping this up for a weeknight family meal or a fiesta night party, it’s a surefire hit!
Tex-Mex Casserole
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 2 tablespoons oil
- 1 can black beans rinsed and drained
- 1 bell pepper-any color diced-we used different colors
- 1 can kernel corn rinsed and drained
- 1 large onion diced
- 1 package mushrooms- diced
- 8 oz package cheddar jack/taco cheese
- 8-10 ounce Red enchilada sauce
- 8-10 ounce Green enchilada sauce
- 4-6 Tortillas-soft taco size or large enough to cover the bottom of your pan
- 1 package Taco seasoning
- 1 tablespoon Dried oregano
- Jalapenos, cilantro, salsa and sour cream for garnish (optional)
- Cheesecake pan
- Aluminum Foil to create a sling
- Trivet which came with the InstantPot
- Glass Lid
Instructions
- Turn on InstantPot to SAUTE mode
- Add oil to pot
- Add mushrooms, onions and peppers-stir together
- Use the glass lid to close the pot and saute for 3-5 minutes until tender
- While the veggies are cooking, in a separate large bowl, mix together the black beans, corn, taco seasoning and oregano
- Mix well to incorporate all ingredients
- Add the sauteed vegetables to the bean mixture and mix well
- Press CANCEL/OFF button on InstantPot to turn off
- Grease your pan with either butter, oil or cooking spray
- Lay one tortilla flat in the pan to cover the bottom
- Add a ladle of Red Enchilada sauce to fully cover the tortilla (or green or a mix of both sauces- your preference)
- Add a layer of your vegetable/bean mixture
- Add a layer of cheese
- Add another tortilla and repeat this process until you have the desired number of layers
- The final layer should be tortilla-sauce-cheese
- Gently cover the pan with foil
- You can rinse out your InstantPot if you want at this point or leave it as is
- Add water to the Instant Pot (1 cup)
- Place trivet in the water in the Instant Pot
- Place the casserole pan on the sling
- Using the sling, place the pan on top of the trivet in the InstantPot
- Close the InstantPot lid
- Turn vent on the lid to CLOSE VENT to prevent steam from escaping
- Set pot to MANUAL mode
- Set to HIGH PRESSURE
- Set timer to 10 minutes
- After timer goes off, Press CANCEL/OFF button on InstantPot to turn off
- Now manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
- Open the lid and carefully using the sling, pull out the casserole- IT WILL BE VERY HOT
- Remove the foil cover
- At this point, you can serve the casserole from the pan or allow it to cool, remove from the pan, and slice
- Garnish with your favorite toppings such as sour cream, cilantro, jalapenos, etc
- Serve and enjoy!
Notes
Serving suggestion:
Serve with tortilla chips, salsa, guacamole, rice and beans for a full fiesta meal!
Variations:
You can add ground meat as a layer in this casserole.
You can use any combination of vegetables you like
You can add spanish/mexican rice as a laye
Serve with tortilla chips, salsa, guacamole, rice and beans for a full fiesta meal!
Variations:
You can add ground meat as a layer in this casserole.
You can use any combination of vegetables you like
You can add spanish/mexican rice as a laye
