Pressure Cooker Light & Spicy Taco Shells

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 tsp Garlic powder
  • 1 Jalapeno
  • 1 Onion, small
  • 1 14.5 oz can Tomatoes, fire-roasted

• Pasta & Grains

  • 1 cup Pasta shells, medium whole wheat

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/2 tsp Salt
  • 1 1.25 oz envelope Taco seasoning

• Dairy

  • 4 oz Cheddar, sharp
  • 1 Sour cream or greek yogurt

• Liquids

  • 2/3 cup Water

Found on thecreativebite.com

Description

Ingredients

• 1 lb lean ground beef
• 1 small onion, diced
• 1 jalapeño, seeded & diced (or 4oz. can diced jalapeños or green chillis for less spice)
• ½ tsp. salt
• 1.25 oz envelope taco seasoning
• ½ tsp. chili powder
• 1 tsp. garlic powder
• 1 c. (3 oz) medium whole wheat pasta shells (uncooked)
• ⅔ c. water
• 14.5 oz can fire roasted tomatoes
• 4 oz. extra sharp shredded cheddar (optional)
• Sour cream or Greek yogurt for garnish (optional)

Directions

• Set your electric pressure cooker to saute and add the hamburger, onion and jalapeño. Break up the hamburger and saute for 4-5 minutes so meat is lightly browned. Press cancel.
• Add the salt, taco seasoning, chili powder and garlic powder to the meat and give a quick stir. Add the pasta shells and top with the water and fire roasted tomatoes with the juice.
• Lock the electric pressure cooker lid in place and manually set to 5 minutes on high. Press start.
• When the time is up, quick release the pressure using an oven mitten to release the pressure nozzle.
• Serve topped with shredded cheddar and sour cream.