All of the flavors of a taco in a bowl! Perfect fall comfort as the weather starts to cool down. Easy to adapt the ingredients to personal preferences.
- 1 LB RAIKES BEEF PREMIUM GROUND
- DRIZZLE OLIVE OIL
- 2 CLOVES GARLIC, MINCED
- SMALL ONION, DICED
- 1 BELL PEPPER, DICED
- 1 TSP PAPRIKA
- 1 TSP CUMIN
- 1 TSP CHILI POWDER
- 2 CUPS BEEF BROTH
- 6 OZ CAN DICED GREEN CHILIES
- 1 CUP DRIED PINTO BEANS
- 1 CUP DRIED BLACK BEANS
- 1 CAN DICED TOMATOES WITH LIME JUICE AND CILANTRO
- 1 CUP COLBY JACK CHEESE, SHREDDED
- SOUR CREAM
- CILANTRO, CHOPPED
- TORTILLA CHIPS
- LIME, QUARTERED
Turn Instant Pot on SAUTE mode. Drizzle bottom of pot olive oil,add the onion and cook until soft for about 2 minutes. Then add in the garlic and cook for another couple of minutes until fragrant (make sure not to burn). Slowly pour in the broth along with paprika, cumin, chili powder, green chilies and beans stirring to combine.
Place the lid on and turn to make sure it is locked. Double check that the pressure valve is set to "sealing" and not open. You can either use the bean/chili preset button or manual mode by selecting pressure button and setting for 50 minutes. Use the "-/+" buttons to adjust time. Now you have some time to prep the other ingredients.
Heat skillet on stove, add the ground beef to pan breaking into large pieces. Once beef is browned use lid to drain the fat. Add in the diced bell pepper and cook for another 2-3 minutes. Turn off stove and set aside until beans are ready.
Once the beans are cooked turn the pressure valve to quick release the pressure. Be careful to keep face and hands away from the vent. Wait until all of the pressure has released (no more hissing sound) before opening the lid.
Select the slow cook button on the Instant Pot. Before adding the remaining ingredients you can blend some of the soup or use an immersion blender if desired, or leave as is. Add the ground beef mixture, can of diced tomatoes and cheese and give it a good stir. Taste for seasoning, then let the soup slow cook for 3-4 hours.
Garnish with tortilla chips, sour cream, cilantro and lime wedges (or toppings of choice). Enjoy!
Note: If you don't have an Instant Pot (pressure cooker) skip the dried beans and use canned. Though suggest sauteing the onion and garlic before adding to slow cooker with rest of ingredients.