Ingredients
The following ingredients have 6 Servings
- 1 lb ground beef
- 1/2 diced onion
- 1 (4 oz) can diced green chilies
- ½ tsp salt
- 1 cup beef broth
- 2 tsp chili powder
- 2 tsp cumin
- 1 (10 oz) can Rotel (I use mild)
- 1 (15 oz) can ranch style beans, undrained
- 1 (10.75 oz) can cream of mushroom soup
- 16 (5 inch) yellow corn tortillas , cut unto 1 inch squares
- 1 cup shredded cheddar cheese
- garnishes – diced tomato, diced avocado, sour cream, diced green onion, chopped cilantro
Instruction
- Turn Instant Pot to sauté setting. Add in the beef and break it up. Add in the onions. Brown for about 5 minutes until beef is fully cooked. Drain any excess grease.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Mix in the salt, chili powder, cumin.
- The add in layers in this order – Rotel, ranch beans and cream of mushroom soup . Don’t stir.
- Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook for 5 minutes. Turn the valve to vent for a quick pressure release and remove the lid.
- Stir the tortillas into the pot. Stir in the cheese.
- Scoop onto plates and serve topped with desired garnishes. Serves 6.
