A quick and flavorful Tex-Mex twist on the classic Chili Mac, cooked to perfection in a pressure cooker.
Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup elbow macaroni. 2 cups beef broth. 1 can 8 oz tomato sauce. 2 tbsp chili powder. 1 tbsp cumin. 1 tsp paprika. 1/2 tsp cayenne pepper optional. Salt and pepper to taste. 1 cup shredded cheddar cheese. Chopped green onions and cilantro for garnish.
Instructions: Put the pressure cooker on "Saute" and brown the ground beef. Peel and chop the onion and garlic. Add the bell pepper. Cook the vegetables until they are soft. Kidney beans, black beans, corn, elbow macaroni, beef broth, and tomato sauce should all be mixed in. Put in salt, pepper, chili powder, cumin, paprika, and cayenne pepper if you want to use it. Combine well. Put the lid back on the pressure cooker and set it to "Manual" or "Pressure Cook" for 5 minutes at high pressure. Do a quick pressure release when you're done. Open the lid slowly and stir the chili mac. Put cheddar cheese shreds on top and let them melt. Put chopped green onions and cilantro on top. Enjoy your Tex-Mex Chili Mac while it's still hot!
Prep Time: 15 minutes
Cook Time: 10 minutes
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