I just made this yummy dish in my pressure cooker from start to finish in 23 minutes. That included the time it took to brown the meat. It came out sooooooo yummy. And made 6 servings with just 1 pound of ground beef. That is CRAZY good economics.
Here are the ingredients. Personalize the dish as you would prefer. I wouldn’t have added the corn to the dish, but I had leftover corn in the fridge from last night. Might as well use it.
1 pound of ground beef (93/7, if you use anything with more fat, you will need to drain)
2 Tablespoons of olive oil for sauteing
1 Onion diced
1/2 green bell pepper diced
1 pinch of dried oregano
1 pinch of dried basil
2 teaspoons of ground cumin
1 teaspoon of granulated garlic
2 cans of diced tomatoes 14.5 oz each (or 1 28oz can) (Do Not Drain)
1 cup of beef stock
1 Tablespoon of Tomato Paste
8oz dry pasta (I used penne with a cook time on the box of 10-11 minutes)
1-1/2 cups of shredded cheese (I used shredded casserole blend, it includes Cheddar, Mozzarella, Monterrey Jack and American)
2 items that I added that aren’t necessary, 1/2 cup of corn and 1 teaspoon of ground chipotle powder.
First, brown the ground beef with the diced onions and diced green pepper in the olive oil. If there is a lot of fat that is rendered, drain the mixture before you continue. Try not to break up the meat too much, you want this to be kinda chunky.
Second, add the remaining ingredients, except for the pasta and cheese. I use “Better Than Bouillon” instead of buying cans of broth. There is no MSG and it tastes so yummy. I buy the jars at the grocery store for about $6 a jar. That jar makes 38 cups of broth. So it is amazingly frugal.
Stir to combine and bring to a boil.
Add the dry pasta, close your pressure cooker and cook at high pressure for 7-8 minutes.
Do a quick release on the pressure. Stir in the cheese and serve. I topped with a bit of freshly grated Parmesan cheese as well.