2 tbsp olive oil
1 onion, chopped
2 4.5 oz cans chopped green chilis
1 tbsp garlic
1 lb ground beef
3 tbsp chili powder
2 tbsp cumin
14 oz chopped tomatoes
1/4 c chopped cilantro
6 corn tortilla
2 c shreddded cheddar cheese
In a large sauce pan, heat the oil over medium heat, add onions and garlic and cook until soft. Add chilies and spices cook for 1 minute.
Add beef and brown, breaking up with a spatula. Add tomatoes and cilantro, remove from heat.
Set the rack in the pressure cooker, add 2 c water. Place a sling around a 2 quart high casserole or soufflé dish ( so you can remove after – it will be really hot).
Smooth – heaping 1/2 c meat mixture into the dish, top with tortilla and 1/2 c cheese. Repeat ending with cheese on top. Place a piece of parchment then cover with aluminum foil. Lower into pressure cooker.
Set machine to high pressure (9-11 psi). Set timer for 30 minutes.
Allow to cool and top with olives and let jalapeños.