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.