30-60 min4 servingsAmerican

Beefy Taco Pasta

By Ivy Manning

4 servings

30-60 min

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 15 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Yield: 4 servings

Ingredients

1 tbsp olive oil
1 lb lean ground beef
1 medium yellow onion
1 packet taco seasoning
12 ounces campanelle
4 tbsp tomato paste
1 large red bell pepper
salt and black pepper

This family-friendly pasta is reminiscent of the ground beef helper meals many of us grew up with, only better because it’s homemade. Use very lean ground beef in this recipe so you don’t have to take the extra step of draining off the drippings once the meat is browned. Be sure to use taco seasoning that does not contain cornstarch or other thickeners, such as Simply Organic Southwestern Taco Seasoning.

INSTRUCTIONS

Put the oil in the pot, select SAUTÉ, and adjust toNORMAL/MEDIUM heat. When the oil is hot, add the beef, onions, and 1 tablespoon of the taco seasoning and cook, breaking the meat into 1/2-inch chunks and stirring frequently, until the onions are tender (thebeef will finish cooking under pressure), 6 minutes. Press CANCEL.
Add the pasta and stir to coat with the onions and beef. In amedium bowl or large measuring cup, whisk together 3 cups of water,the tomato paste, and the remaining taco seasoning. Pour the mixtureover the pasta in the pot and stir gently to combine. Place thepeppers on top of the pasta mixture. Lock on the lid, select thePRESSURE COOK function, and adjust to LOW pressure for 5 minutes.Make sure the steam valve is in the “Sealing” position.
When the cooking time is up, quick-release the pressure. Gentlystir the pasta with a rubber spatula, scraping any browned bits on thebottom of the pot. Season with salt and pepper. The sauce will thickenupon standing. Serve sprinkled with the optional cheese, if desired.

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About the chef

Ivy Manning

Ivy Manning is a Portland, Oregon-based food and travel writer and author of 10 cookbooks including her most recent title, Tacos A to Z- A Delicious Guide To Inauthentic Tacos (West Margin Press, 2023). Her work regularly appears in Cooking Light, Clean Eating, Eating Well, Better Homes & Gardens, and The Kitchn.com. She is a regular contributor to lifestyle brands like Fitbit, My Fitness Pal and The Spruce Eats. After receiving a Bachelor of Arts in English from the University of Wisconsin-Madison, Manning attended Western Culinary Institute in Portland, Oregon, followed by an externship at the award-winning Paley’s Place restaurant, stints at some of Portland’s best restaurants, and stages in Barbaresco, Italy and Chiang Mai, Thailand. She held the position of Salud Cooking School director at Whole Foods Market in Portland for several years and currently teaches classes at Bob’s Red Mill. Manning lives in a sweet bungalow in Portland, Oregon with her vegetarian husband Gregor, and her rescued Whippets, Astor and Remy. When she’s not in the kitchen, she’s traveling the world to eat, working with the nonprofit Les Dames D’Escoffier Portland, hanging out in international food markets, or doing yoga with goats.

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