Ingredients: |
Ingredients: 1 lb ground beef
1 c beef broth
1 packet of taco seasoning *see notes
1 can diced tomatoes, 18-20 oz, drained *see notes
250 grams cheese tortellini *see notes
1 tsp garlic, minced
1/2 tsp oregano
as desired salt and pepper
2 c cheddar cheese, shredded *see notes
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Directions: |
Directions:Place frozen beef into the instant pot liner. Add the beef broth (or water).
Place the lid on the top and turn the toggle switch to 'sealing'
Press 'manual' and adjust the time to 20 minutes. When cooking time is complete, carefully do a quick release to release the steam inside the pot.
When the sliver pin drops, and it's safe to open the lid, carefully remove the lid AWAY from your face.
Give the beef a stir as it may be cooked in one large chunk.
Add all the remaining ingredients except 1 cup of the cheese. Add the tortellini on top of the beef and DO NOT STIR the pasta into the beef.
Cover with the lid again, place in the 'sealing' position, and select 'manual' and adjust the time to 'zero' minutes. (see notes)
The pot will come to pressure and when it reaches optimum pressure, it will beep and shut off. (or move to warm). Carefully do another quick release.
The tortellini should be slightly puffy and cooked al dente. Mix everything together, and transfer to a 7x9 or 8x8 oven-safe dish.
Sprinkle the remaining 1 cup of cheese over the top of the casserole, and place under the broiler for 3 - 5 minutes or until the cheese is golden brown and melty.
Remove from the oven
Rest the casserole for about 5 minutes before digging in! Enjoy! |
This recipe for TACO TORTELLINI CASSEROLE is from