Instant pot Beef Enchilada Casserole

 1 lb ground beef, chicken or pork sausage

1 packet or 2 T taco seasoning

1 1/2 cup enchilada sauce ( see homemade recipe )

1 1/2 cup shredded Mexican blend cheese 

9 corn tortillas ( ~ 6 inch)

Cut tortillas in half.  Divide into 3 groups. 

Sauté meat in instant pot until no longer pink.  Add taco seasoning and 1/4 cup water.  

Spray springform pan or round aluminum pan that will fit in instant pot. 

Layer 1 group in bottom of pan. Spread 1/2 meat evenly over the tortillas. 

Top with 1/2 cup enchilada sauce and 1/2 cup cheese. 

Repeat 

Place last tortillas on top and spread last 1/2 cup sauce over top. 

DO NOT add cheese yet. 

Pour 1 cup water in bottom of instant pot. Place rack in. Take a long piece of heavy duty foil and fold to make a long strip about 4 inches wide.  Lay the foil over the rack with the ends up to the top of the instant pot.  

Using the foil strip lower the pan onto the rack. 

Cook on high pressure for 10 minutes, then quick release. 

Sprinkle with remaining 1/2 cup cheese.  Put lid back on and let it set for 3-5 min to melt the cheese. 

Remove from instant pot using the foil.  Let sit for a few minutes to absorb some of the liquid. 

Enchilada Sauce

3 T olive oil

3 T flour

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp oregano

3/4 tsp salt 

1/2 tsp pepper

2 T tomato paste

2 c chicken or vegetable broth

1 tsp cider vinegar

Combine flour and spices in a small bowl. 

Heat oil in saucepan, medium heat. When hot add spice mix. Stir for 1-2 minutes. 

Add tomato paste and slowly add broth whisking each time. 

Simmer 5-7 minutes to thicken.  Will be thicker as it cools. 

Stir in vinegar. 

Jiffy Jambalaya

 

Jiffy Jambalaya

2 tbsp oil

1 medium onion, diced

2 stalks celery, diced

1 tbsp minced garlic 

14 oz kielbasa or polish sausage

12 ounce frozen, deveined, tail off shrimo

28 ounce can diced tomatoes

1/2 cup water

1/2 tsp thyme

1/2 tsp paprika

1/2 tsp oregano

1/2 tsp salt

1 1/2 cup Minute Rice

Pour oil into skillet or large saucepan.  Add onion, celery and garlic. Cook 2-3 minutes. 

Add remaining ingredients EXCEPT Minute Rice.  Stir to mix and bring to a boil.   Cook 5 minutes or until shrimp is cooked through and pink. 

Stir in the rice, turn down heat, and place lid on top.  Let sit for 5 minutes. 

Quick Apple Crisp

 Original recipe from basic microwaving cookbook from Maytag cooking library 

Quick Apple Crisp

( measurements in [ ] are for a small version made in a 7 inch Corningware casserole)

6 cups peeled, cored and sliced apples [ 4 cups ]

1 Tbsp lemon juice. [ 2 tsp ]

Topping:

6 Tbsp butter. [ 4 Tbsp ]

3/4 cup old fashioned oats [1/2 cup ]

3/4 cup packed brown sugar [ 1/2 cup ] 

1/2 cup flour [ 1/3 cup ]

1 tsp cinnamon [ 3/4 tsp ]

Place apple slices in 8 inch [ 7 inch ] baking dish.  Sprinkle with lemon juice.  Set aside. 

Melt butter in small bowl in microwave for 1 to 1 1/2 minutes.  

Stir in remaining ingredients until crumbly. 

Sprinkle evenly over apples, press down lightly. 

Microwave for 8 minutes, rotate 1/2 turn then cook 6-8 more minutes.  If using a turntable no need to stop and rotate. 

Serve warm with ice cream or whipped topping.