Cooked - Instant Pot Cheesy Taco Shells

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Instant Pot Cheesy Taco Shells

6.0

1 tablespoon olive oil

1 pound lean ground beef

½ medium sweet onion (diced)

1 small poblano pepper (diced)

3 cloves garlic (minced)

2 ½ teaspoons chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

3 cups beef stock

1 8-ounce can tomato sauce

1 cup mild salsa (homemade or store-bought)

12 ounces medium pasta shells

Kosher salt and freshly ground black pepper (to taste)

6 ounces shredded extra-sharp cheddar cheese (about 1 ½ cups)

½ cup heavy cream

¼ cup chopped fresh cilantro leaves

Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, chili powder, oregano and cumin until fragrant, about 1 minute.
Stir in beef stock, tomato sauce, salsa and pasta; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in cheese and heavy cream until cheese has melted, about 1-2 minutes. Stir in cilantro.
Serve immediately.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 44 weeks ago

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