Jessica Garay's Beefy Taco Pasta
1 pound ground beef
2 Tbsp olive oil
1 packet (2 Tbsp) taco seasoning
1/2 onion, diced
1/2 bell pepper, diced
1/2-3/4 cup canned corn, drained
1 3/4 cup broth, any type
1 can (8oz) tomato sauce
1 can (14.5oz) diced tomatoes with green chilies
2 cups elbow macaroni (could substitute any other type of pasta)
1 1/2 - 2 cups shredded cheese (suggestion: use Mexican or taco blend)
Optional toppings: shredded lettuce, tortilla strips, sliced avocados, sour cream
beefy taco pasta
Use the sauté feature on your pressure cooker. Add the olive oil, ground beef, taco seasoning, and onions. Cook until the meat is brown and no pink remains. Turn off the pressure cooker, then add the bell pepper and corn. Stir them into the beef and onion mixture. Pour in the broth, tomato sauce, and diced tomatoes. Don't stir. Add the macaroni. Use a spatula or spoon to press the macaroni into the liquid until they are submerged, but don't stir. Put the top on the pressure cooker, close the steam valve, and cook on high pressure for 3 minutes. Quick release the pressure. Stir the beef, vegetables, and pasta together then add the shredded cheese on top. Put the lid back on for 5-10 minutes while the pressure cooker is on the Keep Warm setting. When the cheese is melted, scoop out a portion and add any desired toppings. Enjoy!