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Pressure Cooker Taco Pasta

Pressure Cooker Taco Pasta

Make a fabulous meal with this Pressure Cooker Taco Pasta that is also easy to make gluten-free too.

Author: Mommy Hates Cooking

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 serving

Calories: 310 kcal per serving

Ingredients

  • 1 Lb - Lean Ground Beef
  • 1 Package - Gluten Free Taco Seasoning
  • 16 ounce - Gluten Free Pasta or Regular Pasta
  • 4 Cups - Water
  • 15 oz Cans - Tomato Sauce
  • 1 Small Can - Diced Green Chilies
  • Shredded Mexican Cheese

Instructions

  1. Warm up the pressure cooker using the saute function to high.
  2. Add in the ground beef and cook until well done.
  3. Drain if needed and return pot and beef back to the Pressure Cooker.
  4. Add in the taco seasoning as instructed on the package.
  5. Add in the pasta, 4 cups of water, tomato sauce, and chilies. Be sure the liquid fully covers the pasta.
  6. Secure the pressure cooker lid and set the nozzle to 'seal'.
  7. Cook on manual high pressure for 6 minutes.
  8. Quick-release when it is done cooking. This needs to be done immediately so that your pasta does not turn to mush.
  9. Remove the lid carefully, stir up the pasta and let cool for about 5 minutes.
  10. Serve topped with cheese.

Nutrition

Energy: 310 kcal | Total Fat: 12 g | Saturated: 6 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 62 mg | Total Carbs: 28 g | Fiber: 2 g | Sugars: 3 g | Proteins: 22 g | Sodium: 722 mg | Polyunsaturated: 1 g | Monounsaturated: 4 g

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