Taco Pasta

My search for recipes for the Instant Pot has been frustrating, I guess it's not made for cooking for two.  Even the Mini, which is 3 quarts, doesn't have much... it's a good rice cooker, though.

I stumbled across this recipe for four, someday I will cut in half and try it again.***

My free advice follows the recipe:

Taco Pasta in the Instant Pot

Ingredients

    1 pound ground beef , lean
    1-2 teaspoon(s) taco seasoning*
    8 oz tomato sauce**
    2 cups beef broth
    8 oz (dry weight) small pasta (medium shells or radiatore)
    1.5 cups shredded cheese (cheddar, Mexican blend or cheddar jack)


Set Instant Pot to saute. When hot, add meat.  Break it up as it browns.


Once ground beef is browned, stir in taco seasoning, tomato sauce, beef broth and then pasta.  Be sure the pasta is completely covered.

Cover and seal lid. Change setting to manual/pressure cook and cook on high pressure for half the time needed to cook the pasta, according to the pasta package.  For this radiatore, I cooked it 5 minutes.

Do a quick release.

Open the pot and taste it... add salt if needed.

It gets better looking...

Stir in cheese until melted.

Serve with sour cream, or whatever floats your boat.

*  If you want it spicier, add more. 1 tsp. was about Taco Bell level of spice. 
**  2 tablespoons tomato paste mixed into enough water to make 1 cup is a decent substitute.

Now... for the FREE ADVICE

This makes a lot... four hearty servings, and it was nasty when reheated, sticky icky because of the cheese.  I suggest stirring cheese into it after you've put it into your bowl, then when you refrigerate the rest, it won't glue itself together.

Be sure to get lean ground beef, or you'll have grease in the bottom and that's icky.

The best way to do a quick release on the Instant Pot is to whack the knob (gently of course) with something long, like wooden tongs, so the first burst of steam doesn't burn your hand.

*** Good news, it works for half the amount! Makes two servings.

1/2 pound ground beef
1/2 - 1 teaspoon(s) taco seasoning*
4 oz tomato sauce**
1 cup beef broth
4 oz small pasta (medium shells or radiatore)
 3/4 cups shredded cheese (cheddar, Mexican blend or cheddar jack)

Same directions as above.  Cooking time is determined by the type of pasta used.  Pasta is always half the time the package calls for, and always quick release.

Taco Seasoning

No story behind this... other than a packet of taco seasoning costs over a dollar, and this is cheap to make.

If you're cooking small amounts of food you might not even want an entire packet.  I don't really know, because I've never used any, since I don't make tacos at home... not since Taco Bell got drive- throughs...

This is from The Pioneer Woman, and it's supposed to be equal to one packet  (Your mileage may vary).

TACO SEASONING

    2 teaspoons chili powder
    1 1/2 teaspoon ground cumin
    1/2 teaspoon paprika
    1/2 teaspoon crushed red pepper
    1/2 teaspoon salt
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    1/4 teaspoon dried oregano
    1/4 teaspoon black pepper



NOTE: granulated garlic and onion is the same as powder, or so close that it works.


Stay tuned for Taco Pasta in the Instant Pot!

Chocolate Covered Bacon

It's the perfect pairing for Valentine's Day!










CHOCOLATE COVERED BACON


You will need:

large cookie sheet
cooling/baking rack
pastry brush
microwave safe bowl or double boiler
skewers

Ingredients:

1 package (12-16 ounces) thick-cut bacon
1 cup (6 ounces by weight) semi-sweet chocolate chips
1 Tablespoon shortening

Directions:

Heat oven to 400 F.

If you are using wooden skewers, soak them in water for 10 minutes or so.

Place the rack on the cookie sheet.

Thread each slice of bacon on a skewer, place on the rack.

Bake for 20-25 minutes, or until bacon is crispy.






As soon as you put the pan in the oven, turn on your exhaust fan, then go around to every room and open all the windows... check your smoke detector...

When bacon is crisp, remove from oven.  Handle the cookie sheet carefully!  Let the bacon cool completely.

Place the chocolate and shortening in a Pyrex bowl, and microwave 30 seconds at a time, stirring each time, until the chips are mostly melted.  About a minute or less. 

Stir until completely melted and smooth.  These can also be melted in a double boiler, or by putting the Pyrex bowl over a pan of simmering water (but don't let any water touch the chocolate!).

Using the pastry brush, coat the bacon strips generously with chocolate.  Place on waxed paper and let cool completely.

Cool and store these in the refrigerator, unless your kitchen is in the arctic.

Want it sweeter? Use milk chocolate for all or part of the chocolate chips.