Síle's Stacked Enchiladas

Ingredients:

• 2lbs ground beef
• 2 cans Rotel or diced tomatoes with chiles
• 2 large cans cream of mushroom soup
• 6 cups cheddar, grated; divided
• 1 medium onion, diced
• 5-6 jalapeños, seeds and ribs removed, diced
• 3-4 Serrano peppers, seeds and ribs removed, diced
• salt
• Corn tortillas

Directions:

1. Set Instant Pot to sauté. Salt and brown meat, onion, and peppers.
2. Add Rotel and cream of mushroom soup. Stir to combine.
3. Add 4 cups cheddar in 3-4 batches, stirring until incorporated.
4. Bring to a boil, stirring frequently.
5. Press the cancel button.
6. In two 12x9 pans, put down a layer of queso, then a layer of tortillas. Repeat two more times, then top with remaining queso and cheese.
7. Place in a 350F oven for 20 minutes. Rotate pans at 10 minutes.
8. Remove and let cool for 10 minutes before serving.