If you follow me on Instagram, you might have read that I am pregnant. I am thirteen weeks along as of Tuesday, and I am so very excited to welcome our new child in August! We find out if we are having a boy, or our fourth girl, on the 10th. Although we’d love to add a little boy to the family, we will be delighted to have another hilarious little girl running around our house.
Every pregnancy is different. This time around, I am more nauseous. I find myself craving food for 10-15 minutes, and if I can’t get it within that time frame, I become nauseous again and don’t want to touch it. It is a vicious cycle. I saw this recipe on my sister’s Instagram and asked her to *please* share it with me. She loves her Instant Pot as much as I do, and she’s also on a busy schedule with work, kids, sports, school, etc. She also loves food as much as I do, so I trust what she makes to be delicious! This recipe takes a whopping ten minutes, and the whole family was impressed. I hope you love it!
10 Minute Taco Pasta
You will need:
- 1 packet reduced sodium taco seasoning (or you can make your own. Recipe for 1 packet is as follows: 1 tbsp chili powder, 1 1/2 tsp ground cumin, 1 tsp salt, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp red pepper flakes, 1/4 tsp dried oregano)
- 1 lb ground beef (or turkey if you’d prefer)
- 1/2 lb small pasta (medium shells, elbow macaroni, etc)
- 2 cups low sodium beef broth
- 1 8oz can tomato sauce
- 1 1/2 cups of shredded cheddar cheese (colby jack is also okay)
Turn the Instant Pot to saute. Brown the ground beef until it is cooked through.
Once the meat is cooked, add in the tomato sauce, beef broth, taco seasoning, and pasta. Give it a big stir. Put the lid on the Instant Pot and seal the pressure valve. Set the timer for five minutes on high pressure.
Once the timer goes off, do a quick release on the pressure valve. Be sure to block the steam with a towel or an oven mit so you don’t hurt yourself. Keep kiddos away from this too. Once the lid is off, add the shredded cheese on top of the taco pasta. Put the lid back on and let it sit there for 5 minutes to melt while you get the plates ready.
The taco pasta has a lot of flavor, and there’s a little kick from the red pepper flakes if you opt to make your own taco seasoning. If you don’t think you’ll like the bit of spice, omit the red pepper flakes from the recipe completely. I served this alongside a big side salad full of tomatoes, cucumbers, crunchy lettuce, and cool buttermilk ranch dressing. It was the perfect complement to the taco pasta.
Our whole family loved this recipe. I hope you do too! It takes no time at all to make, and it really tastes delicious.
As we make our way into February, I can’t help but focus on what I want to work on during this Lenten season. It is such a great opportunity to do some fine tuning and personal work on ourselves. I am always one to sacrifice something in my life during Lent, and I also try and add in more prayer, or to attend daily Mass.
I hope you enjoy the weekend. Give this recipe a try, and if you have a minute, please let me know what you think! I will try and post more of these quick ones. I know I appreciate them after a long day.
Lots of love and many blessings,
Chelsea
See, I am sending my messenger to prepare the way before me, and the Lord whom you seek will suddenly come to his temple. The messenger of the covenant in whom you delight—indeed, he is coming, says the Lord of hosts. 2 But who can endure the day of his coming, and who can stand when he appears?
Mal 3:1-2
The Catholic Kitchen 
Im saving this one!!❤ Congrats on the baby!!:)
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