Ingredients:
- 2 lbs. Lean Ground Beef
- 1 medium yellow onion (diced)
- 1 - 15 oz can kernel corn (rinsed & drained) or 1 cup frozen
- 1 - 15 oz can pinto beans (rinsed & drained)
- 1 - 15 oz can black beans (rinsed & drained)
- 1 - 31 oz can H‑E‑B borracho beans (w/juice)
- 2 - 10 oz cans Rotel tomatoes (w/juice)
- 1 - 7 oz can green chilis (w/juice)
- 1 pkg taco seasoning (about 1/4 cup)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pkg dry ranch dressing (optional, but highly recommended)
- 1 tbsp lime juice
- 4 cups chicken or beef broth
- chopped cilantro (optional)
Garnishes (optional)
- sour cream
- grated cheese
- diced avocado
- tortilla chips/strips
- diced red onion
- diced jalapeños
Directions:
- Turn the pressure cooker to the sauté setting. After the pot is heated, add the ground beef and cook for several minutes.
- Add diced onion, taco seasoning, garlic powder, onion powder, oregano, salt & pepper. Continue cooking, stirring occasionally, until meat is done.
- Add the ranch packet (if using), 1 can of the Rotel tomatoes, the green chilies, the lime juice & the broth. Stir well. Cover the pot until the mixture comes to a simmer, then add all beans and stir well.
- Add the other can of Rotel tomatoes, but don’t stir. Place the lid on the pot and lock in place. Turn the steam release knob to the sealing position.
- Cancel the sauté mode and set the pot to cook at high pressure for 6 minutes.
- When the cooking cycle has finished, allow natural release for 15 minutes. Then turn the steam release knob to venting to release the rest of the pressure.
- After the pressure is fully released, remove the lid and stir the contents well.
- Add corn and cilantro, stir well, and allow to sit for several minutes until the corn gets hot.
- Serve with any/all garnishes if desired.
