Servings:
8
Prep:
5 min
Cook:
40 min
Cook Mode
(Keep screen awake)
INGREDIENTS
- 2 tsp. Olive Oil
- 1 lb Ground Beef
- 1 cup Yellow Onion, finely diced
- 1 tsp. Garlic, minced
- 1 tsp. Texas Pete® Dust Dry Seasoning
- 1/2 Texas Pete® Peppers, chopped
- 1 1/2 tsp. Ground Cumin
- 1 14oz can Diced Tomato
- 4 cups Beef Broth
- 8 oz. Tomato Sauce
- 1 tsp. Kosher Salt
- 1 tsp. Ground Pepper
- 15 oz. Red Kidney Beans
- 10 oz. Elbow Macroni
- 8 oz. Cheddar Cheese, finely shredded
- 1/2 cup Cilantro, chopped
DIRECTIONS
- Heat the Instant Pot on high sauté setting. Add oil then ground beef and cook for 5-6 minutes, breaking up the meat with a spatula.
- Add the onion to the pot and cook for an additional 2-3 minutes. Add the garlic and cook for 30 seconds.
- Add the Texas Pete® Dust, Texas Pete® Peppers, cumin, tomatoes, beef broth, tomato sauce, salt, pepper, kidney beans, and macaroni to the pot. Stir to combine.
- Bring to a simmer, then cover the pot and cook for 12-13 minutes or until pasta is tender. Uncover the pot and cook for an additional 3-4 minutes.
- Sprinkle the cheese over the top of the pasta. Let simmer for 2-3 minutes or until cheese is melted. Cover the pot if needed to help melt the cheese.
- Serve hot, garnish with cilantro, and enjoy!
