Cheesy Beef and Tortilla Casserole
2016-01-12 14:12:25
Serves 6
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- One 4 1/2 ounce can chopped mild green chiles (do not drain)
- 1 tablespoon minced garlic
- 1 1/4 pounds lean ground beef (preferably 93% lean)
- 1 1/2 tablespoons chile powder
- 1/2 teaspoon ground cinnamon
- One 14-ounce can no-salt-added crushed tomatoes (about 1 3/4 cups)
- 1/4 cup chopped cilantro leaves
- 6 corn tortillas
- 2 cups shredded Cheddar
Instructions
- Set a large saucepan over medium heat for a couple of minutes. Swirl in the oil, then add the onion. Cook, stirring often, until softened, about 3 minutes. Add the chiles and garlic; cook for 1 minute.
- Crumble in the ground beef. Cook, stirring often, until lightly browned, about 4 minutes. Stir in the chile powder and cumin; cook until aromatic, less than a minute. Add the tomatoes and cilantro. Cook another 2 minutes, stirring often. Remove the pan from the heat.
- Set the rack in a 6-quart stovetop pressure cooker or electric pressure cooker; pour 2 cups water into the cooker. Smooth 1/2 cup of the ground beef sauce into a 2-quart, high-sided, round casserole or soufflé dish. Add a tortilla, then a heaping 1/2 cup of the sauce and 1/3 cup of the cheese, creating even layers of each. Repeat five more times; cover the casserole tightly with a layer of parchment paper and then aluminum foil.
- Set the casserole on the rack in the pressure cooker. Lock the lid onto the pot, then
Stove Top Pressure Cooker
- Raise the heat to high and bring the pot to high pressure (15 psi). As soon as you can, reduce the heat as much as possible to still maintain this pressure. Cook at high pressure for 20 minutes. Turn off the heat and allow the pressure in the pot to fall back to normal naturally, about 6 minutes.
- Unlock the lid and remove it. Set the cooker aside for 5 minutes to cool, then carefully lift the casserole dish out of the pot. Uncover and cool for another 5 minutes before scooping out servings by the spoonful.
Electric Pressure Cooker
- Switch the pot to cook at high pressure (9 – 11 psi). Set the timer to cook at this pressure for 30 minutes. Turn off the machine or unplug it so it doesn’t jump to its keep-warm setting. Let the pot’s pressure return to normal naturally, 6 to 8 minutes.
- Unlock the lid and remove it. Set the cooker aside for 5 minutes to cool, then carefully lift the casserole dish out of the pot. Uncover and cool for another 5 minutes before scooping out servings by the spoonful.
Notes
- Testers’ Notes
- An old-fashioned Tex-Mex supper, this hearty dish will be a winner on a winter night, or on a Sunday afternoon while you’re watching the game.
- Note that the meat sauce additions to the baking dish are fairly small, only 1/2 cup at a time. Spread them into even layers.
- Make the meat sauce (steps 1 and 2) up to 2 days in advance; store in the covered saucepan in the refrigerator. Set over medium heat and bring back to a bubble before building the casserole.
- Serve It Up!
- Make sure you’ve got jarred pickled jalapeño rings on the table for a garnish.
- © Bruce Weinstein and Mark Scarbrough’s THE GREAT BIG PRESSURE COOKER BOOK (Clarkson Potter, 2015). Reprinted with permission.
Adapted from THE GREAT BIG PRESSURE COOKER BOOK
Adapted from THE GREAT BIG PRESSURE COOKER BOOK
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
