*This is another go-to Wednesday night meal. LOL The original recipe is here. I dump spices in.
1 lb lean ground beef or turkey
16 oz whole wheat elbow macaroni, dry
2 C chicken or veggie broth
1 T Franks Red Hot (I subbed salsa)
1 tsp garlic powder
1 tsp oregano
1 tsp parsley flakes
28 oz can diced tomato (I used Rotel tomato and chili)
2 T tomato paste (I was out and used ketchup)
small - med onion (my addition)
salt and pepper to taste
Press saute and add ground beef, oregano, parsley, onion and garlic.
Cook until the meat is no longer pink and is crumbling.
Add all other ingredients except the cheese, give it a good stir.
Close the Instant Pot valve, press manual and cook for 4 minutes.
Quick release when it beeps.
Stir in cheese and stir to melt.
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