Ingredients

The following ingredients have 6 Servings
  • 2 Tablespoons Extra Virgin Olive Oil
  • 4 ounces Yellow/Brown Onion (diced small)
  • 1/2 medium Green Pepper (seeds removed/diced small)
  • 1 pound Lean Ground Beef
  • 10 ounces Enchilada Sauce (medium or mild)
  • 4 Tablespoons Taco Seasoning
  • 1 teaspoon Sea Salt
  • 2 Tablespoons Ketchup ((or tomato paste))
  • 8 ounces Frijoles Refried Beans
  • 2 teaspoons Maseca Yellow Corn Masa Flour (corn flour)
  • 8 ounces Cheddar Cheese (shredded)
  • 1/2 cup Sour Cream
  • 15 ounces Rotel Diced Tomatoes, Mexican Flavor ((or diced tomatoes))
  • 6 Hamburger Buns

Instruction

  • Select Saute/Browning and allow Instant Pot to fully heat.
  • Add oil, onions and peppers and saute for 3 minutes.
  • Add ground beef, enchilada sauce, taco seasoning and salt and mix into onions and peppers, making sure to break up the beef. Scrape the bottom of the pot to loosen anything that might have stuck.
  • Mix in ketchup, beans and Rotel (or tomatoes).
  • Lock on lid and close pressure valve. Cook at high pressure for 4 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Open lid and stir in Maseca. If there is excessive liquid (fattier meat will give off more liquid) simmer to reduce. Stir in shredded cheese and serve on toasted hamburger buns or brioche buns. Top with sour cream and more shredded cheese.