Instant Pot Giveaway: Tex-Mex Casserole Recipe

Now on to recipe #3 of the Chaimommas Instapottin with Poonam Giveaway. We only have one recipe left after this so don’t forget to enter before Friday.

What’s Poonam’s special recipe today? Something that the whole family can enjoy: A Tex-Mex Casserole Recipe. Being So-Cal South Asian moms, we all say Mexican inspired cuisine is always a big hit around the dinner table so we are lovin’ today’s recipe.

If you want to learn a little bit more about Instapottin with Poonam and her amazing cooking skills, check out her intro our Very Veggie Pasta Post.

All four of us at Chaimommas own an Instant Pot ourselves, so we know how handy it is for busy moms. That’s why we decided to share the ease of an Imstant Pot with one lucky winner! For your chance to win your own 6 Quart Instant Pot (and be able to make all of Poonam’s recipes) be sure to check out the details to enter below!

Try out the Tex-Mex Casserole Recipe and let us know how it turns out!

Tex-Mex Casserole in the InstantPot

Cuisine: Mexican

Cook time: 20 mins

Total time: 20 mins

Serves: 4-6 adults

Who doesn’t love a great tex-mex meal like enchiladas? We’ve made it even easier for you to enjoy the mouthwatering flavors of enchiladas without all the work! The versatility of this tex-mex casserole might just be its best feature! Whether you’re whipping this up for a weeknight family meal or a fiesta night party, it’s a surefire hit!

Ingredients

2 tablespoons oil
1 can black beans rinsed and drained
1 bell pepper-any color diced-we used different colors
1 can kernel corn rinsed and drained
1 large onion diced
1 package mushrooms- diced
8 oz package cheddar jack/taco cheese
8-10 ounce Red enchilada sauce
8-10 ounce Green enchilada sauce
4-6 Tortillas-soft taco size or large enough to cover the bottom of your pan
1 package Taco seasoning
1 tablespoon Dried oregano
Jalapenos, cilantro, salsa and sour cream for garnish (optional)

Instructions

PRO TIP: Place InstantPot under your vent hood while cooking
Turn on InstantPot to SAUTE mode
Add oil to pot
Add mushrooms, onions and peppers-stir together
Use the glass lid to close the pot and saute for 3-5 minutes until tender
While the veggies are cooking, in a separate large bowl, mix together the black beans, corn, taco seasoning and oregano
Mix well to incorporate all ingredients
Add the sauteed vegetables to the bean mixture and mix well
Press CANCEL/OFF button on InstantPot to turn off
Grease your pan with either butter, oil or cooking spray
Lay one tortilla flat in the pan to cover the bottom
Add a ladle of Red Enchilada sauce to fully cover the tortilla (or green or a mix of both sauces- your preference)
Add a layer of your vegetable/bean mixture
Add a layer of cheese
Add another tortilla and repeat this process until you have the desired number of layers
The final layer should be tortilla-sauce-cheese
Gently cover the pan with foil
You can rinse out your InstantPot if you want at this point or leave it as is
Add water to the Instant Pot (1 cup)
Place trivet in the water in the Instant Pot
Place the casserole pan on the sling
Using the sling, place the pan on top of the trivet in the InstantPot
Close the InstantPot lid
Turn vent on the lid to CLOSE VENT to prevent steam from escaping
Set pot to MANUAL mode
Set to HIGH PRESSURE
Set timer to 10 minutes
After timer goes off, Press CANCEL/OFF button on InstantPot to turn off
Now manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
Open the lid and carefully using the sling, pull out the casserole- IT WILL BE VERY HOT
Remove the foil cover
At this point, you can serve the casserole from the pan or allow it to cool, remove from the pan, and slice
Garnish with your favorite toppings such as sour cream, cilantro, jalapenos, etc
Serve and enjoy!