Taco Pasta

My free advice follows the recipe:

Taco Pasta in the Instant Pot

Ingredients

   ½ pound ground beef , lean
    1 teaspoon(s) taco seasoning*
    4 fl oz tomato sauce (½ cup)
    1 cups beef broth
    4 oz (dry weight) small pasta (medium shells or radiatore)
    ¾ cup shredded cheese (cheddar, Mexican blend or cheddar jack)
    Sour Cream and cilantro

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 the cheese.

Serve with sour cream, or whatever floats your boat.  Sprinkle on some cilantro if you like.

*  If you want it spicier, add more. 1 tsp. was about Taco Bell level of spice. 

Now... for the FREE ADVICE

This makes two 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.