Ingredients
1 pound lean ground beef (90% lean)1 envelope taco seasoning2 cups beef broth1 can (8 ounces) tomato sauce8 ounces uncooked medium pasta shells1-1/2 cups shredded Mexican cheese blendOptional: Sour cream, cilantro, chopped tomatoes and black olives
Preparation
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking it into crumbles; drain. Add taco seasoning; stir to combine. Add beef broth, tomato sauce and pasta. Press cancel.
Lock lid; close pressure-release valve. Adjust to pressure cook on high for 5 minutes. Quick-release pressure. Stir; top with cheese. Let stand until cheese melts, about 1 minute. If desired, serve with toppings.
