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
SUMMARIZE & SAVE THIS CONTENT ON
Add me as a trusted Google source.Jump to:
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
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
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.
Mary Smith says
I can’t find a good red enchilada sauce. I like Las Palmas green sauce but thought the red was bad. What red enchilada sauce to you use? Any suggestions for canned sauce?
Kristin says
My family likes the Old El Paso Red Sauce as well as the La Victoria! Hope that helps, enjoy!
Melissa says
Made it and the family loved it! Definitely a keeper of a recipe!
Kristin says
Yay!! So glad you all enjoyed the recipe!!
Laura says
We were craving something Mexican and wanted to use the Instant Pot. Did an internet search and found this recipe. It turned out great! There are only two of us but my husband has a healthy appetite and I wanted substantial leftovers so I put another batch in a cake pan and stacked them, putting the larger cake pan on top. I covered the spring form pan with foil and stretched the 1 lb. of ground beef.i also had a big can of green chili enchilada sauce so used that. It was delicious and we have lots of leftovers, may even freeze some. I made Spanish rice and salsa to go with it. Thanks so much for this great recipe.
Kristin says
Yea!! I love hearing this!! So glad you both enjoyed!! Great idea on making more!!
Debby says
Super yummy and super easy. Will make again! I used a bit more enchilada sauce since I wanted to make sure it wasn’t dry. Turned out great!
Kristin says
Yea!! Glad you enjoyed!!
Sarah says
I just tried this recipe and 10 minutes was not nearly enough time. I pulled it out and the springform pan I used was warm, touched the top tortilla and that was warm but when I cut into it the center was slightly cool(most likely from the cheese which was previously in the fridge). Put it back in for another 10 mins. Wish me lunch
Kristin says
Oh bummer! Did it turn out better with the extra 10 minutes? Fingers crossed! I just made this the other night and the 10 minutes worked, but I will try to trouble shoot it!
Linda Stavinoha says
Beverly Eide said she uses a silicone sling in hers so she doesn’t burn her fingers…what is a silicone sling? Is it just a silicone mat? How would that work? Recipe sounds great and I can’t wait to try it.
Kristin says
Yes, this is the silicone sling a lot of people use, https://amzn.to/2FgyxFr! Definitely comes in handy and helps prevent burns! Hope you enjoy!
kate says
Do you think an 8″ spring form will work for this? I checked and it fits inside my instant pot, but just barely.
Kristin says
As long as it fits in your Instant Pot, absolutely! Enjoy!
Bettye says
Don’t have a spring form pan or instant pot. What would work to bake this?
Kristin says
You can make this in a round cake pan and stick it in the oven. 350 degrees for about 30-40 minutes, you’ll be able to see when the cheese is all melted and it looks warmed through!
Kathy says
Can you use flour tortillas?
Kristin says
I have never tried it that way, but it should still work great!
Sue says
I would like to add beans, corn, peppers or a combination of these. Would I need to adjust the amount of sauce and the cooking time?
Thank you.
Kristin says
Nope, shouldn’t have to add any additional time, but perhaps increase sauce by about 1/2 cup. Enjoy!
Beverly Eide says
By the way, Thanks for the seasoning mix recipe. I never seem to have the packets on hand when I need them.
Kristin says
My pleasure, I love making my own seasonings when I can! Enjoy!
Beverly Eide says
I use a silicone sling for PIP cooking. Saves a lot of scorched fingers.
Kristin says
That is a great idea! I’ll need to remember that!
Beverly Eide says
The list of ingredients calls for one packet of Taco Seasoning or 3 tablespoons of home made seasoning mix.. Recipe for home made mix says 2 tablespoons equals one packet . Please clarify?
Kristin says
Whoops, great catch, I have corrected! It should be 2 tbsp. of homemade! Thanks!
Gin Perdide says
(or 3 tbsp homemade seasoning, see recipe below) I don’t see that recipe, =(
Kristin says
Good catch, I am adding that now, but here it is https://thecookinchicks.com/taco-seasoning/