Some of hubby’s favorite meals that I make have been ones with taco flavoring. I was looking trying to figure out what to do with some ground beef recently and realized I could easily make a new dish for him. I realized I had five things that would go well together and that’s how Taco Mac came to be. Being a summer day over 90 degrees I knew I was going to use an electric pressure cooker to make it, because that does a lot of the work for you in one pot and doesn’t heat up the house. Pressure Cooker Taco Mac is easy to make, and is sort of a blend of a goulash and mac and cheese. I make it on the mild side, but you can easily boost the flavor level by adding taco seasoning with more heat or even adding a dash of hot sauce. Hubby and my oldest really enjoy the dish. Here’s how I made it.
Pressure Cooker Taco Mac
- Electric Pressure Cooker (I used a 6 qt Instant Pot)
- silicone cooking spoon
- measuring cups
- 1.25 lb ground beef
- 1 lb small pasta (I used ditalini)
- 4 cups water
- 28 oz can diced tomatoes seasoned with garlic and oregano
- 2x 1 oz packets taco seasoning
- 2 cups shredded taco cheese
Place the ground beef into the pot of the pressure cooker.
Set the cooker to saute and brown the ground beef.
Once the ground beef is browned, add in the water, pasta, seasoning and tomatoes.
Stir the contents of the pot well and be sure that the pasta is completely covered.
Place the lid on the pot and set the vent to the “sealed” position.
Set the pressure cooker to cook for 5 minutes on the manual high pressure setting.
Once the cooking cycle has finished, do a quick pressure release.
Add the shredded cheese into the pot and stir well until all cheese is melted.