Beef Enchiladas (Recipe Below & instructions)
Channel: Pressured Prepper
Date: 2017-08-24

RECIPE ENCHILADA CASSEROLE

Ingredients

1 TBSP olive oil
1/2 Cup Red onion diced
1 Cup of season Blend
1/2 Cup of Celery
1 lb lean ground(3/4 t Salt,1/2 t Blk Pepper,1/2 t Garlic, 1/2 t Onion Powder,1 t Chile Powder,1/4 tsp Cumin) I quadruple this recipe and store it in a small 4 oz jar then use what i want according to the way I like it… U will need at least 1 to 1/2 TBSP.
1-8 oz  of your choice of a chunky salsa
1 can petite diced tomatoes
1 can Rotel Tomatoes with green chiles
1-4 oz can diced green chiles( don’t drain)
1 TBSP Sugar
1 TB chopped fresh cilantro or (1 tsp of dried)
16 -6 inch soft corn tortillasI like adding, just cut one into 4 peices and fill in the on each layer..
9 Slices of American Cheese 
1/2 Cup to 2/3 cup of Shredded Cheddar Cheese.

Serve with sour cream (optional for topping after cooking)
Heat oil in large saute pan over high heat and brown the Hamburger very well... Add onions, celery and season blend… Then add your part of your powdered seasonings 1 Tbsp, while the veggies are wet..
Add Salsa and the remaining ingredients except the American Cheese and Cheddar cheese . Bring the mixture to a boil this will help speed the pressure up time  in your Instant Pot.
Laddle about 1/4 of the  meat mixture trying to get more of the liquid into the Bottom of the pot. For the first couple of layers try to get more of the liquid than the meat  and tomatoes mixture.. This will help it cook better..Then add a layer of 4 tortillas tear one into 4 peices and fill in the empty spots.. Add 3 slices of american cheese then add another layer of the tortillas then the meat mixture again. Ending with the meat mixture on top. This is where you will add the cheddar cheese. You should have 4 layers..
Layers :Meat Sauce, Totillas, Cheese Repeat (ending with Cheddar Cheese.)
 Pressure cook on high 6 minutes. Natural Pressure release of 5 minutes .