This Instant Pot enchilada casserole is an easy weeknight dinner with layers of seasoned ground beef, corn tortillas, enchilada sauce, and melty cheese. It has all the flavor of classic enchiladas without the work of rolling each one individually!
After my Instant Pot Lasagna became such a blog favorite, I started looking for more ways to use my 7-inch springform pan. This Instant Pot enchilada casserole came together quickly and was an instant hit with the whole family!
I layered corn tortillas, seasoned beef, enchilada sauce, and plenty of cheese, then let the Instant Pot do the work. The result was a cheesy, flavorful dinner perfect for busy nights.
We love serving this with my Instant Pot Mexican Rice and easy Charro beans for an easy Tex-Mex meal everyone enjoys!
Quick Look: Instant Pot Enchilada Casserole
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins + pressure time
- Servings: 6
- Flavor: Cheesy, hearty, Tex-Mex comfort food
- Best For: easy weeknight dinners, family meals, meal prep
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Why You’ll Love This Recipe
- Easier than rolling traditional enchiladas
- Classic Tex-Mex flavors made fast
- If you love my creamy white chicken enchiladas, this easy casserole version is another family favorite
So delicious!!! Our whole family approved. Will definitely make again! Thanks for sharing the recipe.
Ingredient Notes
See printable recipe card below for the full ingredient list and directions.
- Corn tortillas: these give the casserole that classic enchilada flavor and hold up well during pressure cooking. Flour tortillas can also work, but the texture will be softer.
- Red enchilada sauce: use your favorite store-bought brand or homemade enchilada sauce for extra flavor.
- Mexican shredded cheese: a blend of cheeses melts best and gives this casserole that cheesy, melty finish everyone loves.
- Taco seasoning: use your favorite packet seasoning or try my homemade taco seasoning for extra flavor and simple pantry ingredients.
Variations
- Swap the protein: for an instant pot chicken enchilada casserole, use shredded chicken or rotisserie chicken in place of the ground beef.
- Change the cheese: use cheddar, Monterey Jack, Pepper Jack, or your favorite Mexican cheese blend.
- Add veggies: mix in black olives, green chiles, jalapeños, diced onions, or bell peppers for extra flavor and texture.
- Top it off: serve with sour cream, chopped cilantro, green onions, avocado, salsa, or hot sauce for even more Tex-Mex flavor.
- Spices: add onion powder, garlic, paprika, salt, cumin, or additional chili powder to the ground beef.
How To Make Instant Pot Enchilada Casserole
Step 1. In a skillet over medium heat, cook the ground beef until no longer pink. Drain any excess grease, then stir in the taco seasoning until evenly coated.
Step 2. Spray a 7-inch springform pan with cooking spray. Using 6 tortilla halves (3 whole corn tortillas), layer them on the bottom of the pan, slightly overlapping as needed.
Step 3. Spread half of the seasoned beef evenly over the tortilla layer, then top with ½ cup enchilada sauce and ½ cup shredded cheese.
Step 4. Add another layer of tortilla halves (3 whole tortillas cut in half). Repeat with the remaining beef, ½ cup enchilada sauce, and ½ cup cheese. Finish with the final layer of tortillas and top with the remaining ½ cup enchilada sauce. Do not add the last layer of cheese yet.
Step 5. Spray one side of a piece of foil with cooking spray and lightly cover the springform pan, sprayed side down. Add 1 cup of water to the pressure cooker liner and place the trivet inside. Lower the pan onto the trivet, secure the lid, and set the valve to sealed. Cook on manual high pressure for 10 minutes, followed by a quick release. Carefully remove the foil once the pin drops.
Step 6. Sprinkle the remaining ½ cup shredded cheese evenly on top, then place the Instant Pot lid back on for 3-5 minutes, or until the cheese is melted.
Step 7. Carefully remove the pan from the Instant Pot using pot holders and place it on a serving tray.
Step 8. Slice, add your favorite toppings, and serve warm. Enjoy!
Tips for Success
- if the center isn't fully heated through, add an extra 3-5 minutes of cook time depending on your Instant Pot model
- spray the foil before covering the pan to keep the cheese from sticking
- let the casserole rest for a few minutes before slicing so the layers hold together better
- top with sour cream, cilantro, avocado, or black olives for extra flavor
Storage & Freezing
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, let the casserole cool completely, then wrap tightly or store in a freezer-safe container for up to 3 months.
- Reheat in the microwave or oven until warmed through. If frozen, thaw overnight in the fridge before reheating.
Instant Pot Enchilada Casserole Recipe FAQs
Yes! Corn tortillas give this dish a more traditional enchilada flavor, but flour tortillas work well too and create a slightly softer texture.
Avoid using too much sauce and be sure to let the casserole rest for a few minutes before slicing so the layers can set.
Absolutely! Let it cool completely, then wrap tightly and freeze for up to 3 months.
Cook on manual high pressure for 10 minutes followed by a quick release. Depending on your Instant Pot model, you may need an extra 3-5 minutes if the center needs more time.
More Tex Mex Recipes You’ll Love
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Instant Pot Enchilada Casserole Recipe
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning or 2 tbsp. homemade taco seasoning
- 1 ½ cups red enchilada sauce
- 1 ½ cups Mexican shredded cheese divided
- 9 corn tortillas cut in halves
- 1 cup water
Instructions
- In a skillet over medium heat, cook the ground beef until no longer pink. Drain any excess grease, then stir in the taco seasoning until evenly coated.
- Spray a 7-inch springform pan with cooking spray. Using 6 tortilla halves (3 whole corn tortillas), layer them on the bottom of the pan, slightly overlapping as needed.
- Spread half of the seasoned beef evenly over the tortilla layer, then top with ½ cup enchilada sauce and ½ cup shredded cheese.
- Add another layer of tortilla halves (3 whole tortillas cut in half). Repeat with the remaining beef, ½ cup enchilada sauce, and ½ cup cheese. Finish with the final layer of tortillas and top with the remaining ½ cup enchilada sauce. Do not add the last layer of cheese yet.
- Spray one side of a piece of foil with cooking spray and lightly cover the springform pan, sprayed side down. Add 1 cup water to the Instant Pot liner and place the trivet inside. Lower the pan onto the trivet, secure the lid, and set the valve to sealed. Cook on manual high pressure for 10 minutes, followed by a quick release. Carefully remove the foil once the pin drops.
- Sprinkle the remaining ½ cup shredded cheese evenly on top, then place the Instant Pot lid back on for 3-5 minutes, or until the cheese is melted.
- Carefully remove the pan from the Instant Pot using pot holders and place it on a serving tray. Slice, add your favorite toppings, and serve warm.
Notes
- Corn tortillas hold up best during pressure cooking, but flour tortillas can be used for a softer texture.
- Depending on your Instant Pot model, you may need an extra 3-5 minutes of cook time if the center isn't fully heated through.
- Let the casserole rest for a few minutes before slicing so the layers stay together better.
- Top with sour cream, chopped cilantro, avocado, black olives, or green onions before serving for extra flavor.
Neal Clark says
I’m a very picky eater and since I cook for myself I tend to eat same thing night after night. With that being said. I really enjoyed this meal. Thanks a lot.
Kristin Hayes says
Yay! Glad you enjoyed!! Thanks for the great feedback!
Jo-Ann says
I recently found this recipe and since I’m trying to use my instant pot more, I thought I’d give it a try. My husband came through the kitchen as I was fixing this and he asked me what it was and if he was going to like it. I said I think you’re gonna like this one. And he did! The only change I made was to add one chopped onion to the ground beef as I was browning it. This recipe is definitely a keeper!
Kristin says
Yay! So glad you enjoyed it! Great idea on browning the beef with onion!
AMY L DECOURSEY says
I’ve made this recipe many times and we LOVE it! However, last night I decided to try it with shredded chicken that I made 1st in my Instant Pot. It was DELICIOUS!!! Both ways are perfect. I love this recipe. 🙂
Kristin says
Yay, love hearing how much y’all enjoy this recipe! I love this with shredded chicken too, and even green sauce in place of red! Yum!
Patricia A Ellsworth says
I wonder if a person could mix the meat and sauce together then spread it on the tortilla? I am making this on flour tortillas.
Kristin says
Absolutely! That should work great too!! Enjoy!
Ellie says
Made this last night and it was a HIT! I added about 3/4 of a can of corn with poblano peppers. I used your 10 minute time but it was barely warm in the middle. I’m going to increase the time to 20 minutes. Thank you for this recipe and for the taco seasoning recipe! This will become a regular meal.
Kristin says
Yay! Glad to hear you enjoyed! I love the addition of corn to this!
Marianne says
I made this tonight and it was delicious! I added about 1/2c of kernel corn to the meat mixture. I did have to cook it for 15 mins and another 5 minutes to melt the cheese on top. I added some black olives to the top. My husband had 2 huge servings.
Kristin says
Yay!! Love hearing that!! Great addition of the olives on top!
Anita Wells says
Can I use a 7 inch cake pan and leave tortillas full instead cutting them in half?That I think would cut down prep work
Kristin says
Absolutely, as long as it fits in your Instant Pot, you are good to go!
Jon says
I just got my air fryer lid and wanted to know if you’ve tried this in an air fryer or with the instant pot lid. I saw the instructions you gave for oven, so I’ll try that and let you know how it goes.
Kristin says
Ooooo great idea! I haven’t personally tried that yet, but the air fryer would work great!!
Renee Dar says
So delicious!!! Our whole family approved. Will definitely make again! Thanks for sharing the recipe.
Kristin says
Yay! Glad you enjoyed!!
Susan says
The timing was not right for mine, it was actually cool in the middle — I didn’t enjoy the “raw” corn tortillas, perhaps if it had thoroughly cooked, they would have been better. Couldn’t recommend this dish, sorry.
Kristin says
Bummer to hear that! I’m not sure what could have happened as I haven’t experienced that! Sorry it wasn’t a hit!
Jon says
Would it be the same cook time for cheese enchiladas? They are my wife’s favorite, but she really liked these, too! She said I can make it again.
Kristin says
Yep, same cook time! So glad you enjoyed this recipe!
Dawn Workman says
This was great!! I added a can of green chilies and a can of rotel tomatoes to the meat mixture! I also added a sunny side up egg on top before serving!! Delicious!!!
Thank you!!!
Kristin says
Great idea on adding the tomatoes and chilies, yum!! Even the egg sounds like a great addition! Glad you enjoyed!!