I would occasionally spice up the tacos a bit by making a nacho taco meal or even soft shell nachos. However, after serving tacos for so long, I decided to kick it up a notch and try something new. Well, kids have a tendency to strike down change because they become creatures of habit, but I enjoy creating new twists on the same old meals. Well, I surprised my kids by coming up with a compromise and another winner for me because it is perfect for the Instant Pot!
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and WarmerInstant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, Steamer, Warmer, and SterilizerInstant Pot MINI Lux 3 Qt 6-in-1 Muti-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer, and Warmer
Instant Pot Taco Pasta
- 2 TSP Minced garlic
- 1 Onion, minced
- 1 lb Ground beef
- 1 10oz can Black beans, rinsed and drained
- 1 10oz can Corn, rinsed and drained
- 1 16oz can Chile-style tomatoes, with juice
- 1/2 cup Tomato sauce
- 1/2 lb Pasta, uncooked
- 2 cups Water or broth
- 2 TBSP Taco seasoning, can also use packet
- Shredded Cheese, optional for serving
- Sour cream, optional for serving
Cook until the ground beef is fully browned, stirring constantly.
Add in the black beans, corn, tomatoes, sauce, pasta, broth and seasoning. Stir to combine.
Place the lid on the IP and turn off the saute setting.
Select the soup/stew setting for 10 minutes, then natural release.
Serve with a sprinkle of cheese and dollop of sour cream, as desired.