Ingredients
The following ingredients have 4 Servings
- 2 lbs lean ground beef
- 1 large onion, (chopped)
- 2- 15 oz cans green enchilada sauce
- 4 cups beef broth
- 10 oz can Rotel®
- 1 tsp Slap Ya Mama® seasoning
- 2 tsp garlic salt
- 1 tsp pepper
- 4 oz cream cheese
- 1 cup sour cream
- 1 cup Monterey cheese, (shredded)
- 1 cup sharp cheddar cheese, (shredded)
- 1 cup Mozzarella cheese, (shredded)
- 2 Tbsp vegetable oil
- 16 oz box small pasta shells
Instruction
- Add oil to pot and press "Saute."
- Once oil heats up, add ground beef and onions to IP, cook until no longer pink and onions are translucent.
- Drain and return to pot.
- Sprinkle meat mixture with seasoning, garlic salt and pepper. Stir.
- Pour green enchilada sauce, beef broth and Rotel into pot.
- Add pasta shells, stir.
- Close and lock lid, turn vent to the sealing position, press Manual or Pressure Cook, High Pressure and set the cook time for 1 minute. When pot comes to pressure (about 15-20 minutes), turn off and use quick release. That is enough time for the pasta to cook because the shells are so small.
- Open lid once the float valve drops, add cream cheese, sour cream and shredded cheese, stir and serve.