Risotto with Lemon and Shrimp
Tex-Mex Taco Pie
| By : |
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1 1/4 cups refried beans
- 1/3 cup thick salsa strain watery salsa to yield
1/3 cup if needed - 1 lb ground beef preferably 93% lean
- 1.25 oz taco seasoning
1 packet - 1 1/2 cups Water
- 4 flour tortillas
6-8 inch size, cut to pan diameter - 1/4 cup enchilada sauce
- 2 1/2 cups Mexican blend shredded cheese
Ingredients
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Instructions
- Mix the refried beans and salsa in a small bowl and set aside.
- Using the display panel select the SAUTE function. Add ground beef and taco seasoning to the Instant Pot. Cook and stir until no pink remains.
- Drain the liquids, transfer browned meat to a shallow dish and cover loosely with foil.
- Rinse out the pot and pour in 1 1/2 cups water, followed by the trivet. Coat the inside of a
7 inch x 3 inch springform or push pan with non-stick spray. - Layer evenly: - First tortilla,
1 cup refried beans,1 cup meat, enchilada sauce,1 cup cheese - Second tortilla,1/2 cup beans,1 cup meat,1/2 cup cheese - Third tortilla,1/2 cup beans,1 cup meat,1/2 cup cheese - Fourth tortilla, press in place (reserve final1/2 cup cheese), cover loosely with foil. - Carefully lower the pan onto the trivet using a foil sling, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 17 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the pan, uncover, and top with the remaining
1/2 cup of cheese. Set under the broiler for 4-6 minutes or until cheese browns to your preference. - Cool for 5-10 minutes, gently loosen the edges with a spatula and remove sides of springform or push pan.
- Cut into wedges and serve warm.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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