My family loved this recipe. It’s so easy to make ahead of time for busy weeknights. The tortillas don’t have a chance to get soggy. With our busy schedule it’s not often I get to cook with my mini me. This time I lucked out and he did most of the work while I took pictures.
I combined the sour cream mixture with the meat so the flavor was more evened out. My mini chef said we needed more tortillas added so he did more layers. It’s easy to adjust to your needs. Since I bought the larger can of enchilada sauce I served extra sauce at the table. This recipe is a winner!
Enchilada Casserole
(Adapted from The Family-Friendly Keto Instant Pot Cookbook by Anna Hunley)
1 pound ground beef
1 ½ teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon onion powder
¼ teaspoon smoked paprika
½ cup red enchilada sauce
¼ cup sour cream
Cooking spray
4 low-carb tortillas
1 ½ cups shredded Mexican cheese blend
½ cup water
Turn the pot to SAUTE mode. Once hot, cook the beef until mostly cooked through, 3 to 4 minutes, breaking up the pieces of meat with a wooden spoon.
Add the spices and cook until the meat is cooked though, 1 to 2 minutes. Transfer the meat to a bowl. Press CANCEL.
In a small bowl, combine the enchilada sauce and sour cream. (This is where I just added the sauce into the meat.)
Grease the bottom of the baking dish with cooking spray. Place one tortilla inside. If the tortilla is slightly larger than the dish, flatten the edges along the sides of the dish.
Add one-third of the taco meat on top of the tortilla. Spread one-third of the enchilada sauce mixture on top of the meat. Add one-fouth of the cheese on top.
Repeat the layers two more times. Top the last tortilla with the remaining one-fourth cheese.
Cover the dish tightly with aluminum foil. Add the water to the pot. Set the baking dish on top of the trivet and carefully lower it into the pot.
Close the lid and seal the vent. Cook on HIGH pressure for 10 minutes. Quick release the steam.
Remove the dish from the pot. Let sit for 5 minutes before cutting into the pie.
Note: For gluten free, you can replace the low-carb tortillas with thinly sliced zucchini. Make sure the zucchini has been dried properly so the dish does not become watery.
