Once you’ve scraped the bottom of the pot, go ahead and add the remaining ingredients. Using a wooden spoon, scrape the bottom of the pot to remove any cooked-on bits of meat or onions. To avoid getting a “burn” notice, add about 1/4 cup of chicken broth to the pot after you cook the onions. This step removes the sharpness from the onions and garlic. Cook the onions and garlic for about two minutes. (Using grease strainer is the easiest way to do this.) Use the saute setting to brown the meat right in your pressure cooker.
If you follow a corn-free diet, skip the corn. Dried black beans would take too long to cook and the rice and meat would be overcooked by the time the beans were done.įrozen corn adds a nice flavor and texture to these bowls. Some folks wonder why I use canned beans in a pressure cooker recipe. You’ll notice the recipe calls for canned black beans. Just note, however, that if the salsa you use is thin, it can make the rice mushy. It’s a simple salsa that adds lots of flavor. If you want to add a spicy kick to the recipe, add a little chipotle powder or, for a really spicy kick, add a pinch of cayenne pepper.įor this recipe, I use the same Chi-Chi’s salsa as I did in my chicken burrito bowls. It’s loaded with flavor but not a lot of heat. They contain both salt and a thickener which adds an odd consistency to this recipe. And if you make homemade chicken stock, you can use it in this recipe! Simply replace the broth with your stock.Ĭhili powder brings a lot of flavor without bringing a lot of heat to this recipe. You get to control how much salt you add instead of leaving that up to the broth manufacturer. Some folks ask why I suggest a low sodium broth when I call for adding salt to the recipe. Use low sodium or no-sodium chicken broth. Don’t replace it with either instant rice (you’ll get mushy rice) or brown rice (the brown rice won’t cook in five minutes). Like my original burrito bowls, this recipe calls for long-grain white rice. (Want a chicken-based bowl? Use this recipe for Instant Pot Chicken Burrito Bowls!) Don’t want to use ground beef? No problem! Use ground turkey instead. Inspired by classic ground beef tacos, this recipe calls for lean ground beef. They’re loaded with flavor and only take 10 minutes to cook in the Instant Pot. Get inspired and make my beef nachos recipe for your next get-together.Inspired by classic beef tacos, these tasty bowls are made with ground beef, black beans, rice, and salsa. Get inspired and make my beef nachos recipe for your next get-together. I suggest you buy the totopos at your favorite restaurant. Not only are they more inexpensive than those sold at the grocery store, but they’re freshly made every day and, since they’re baked, they’re fat free. There’s a restaurant near my home where I buy totopos or tortilla chips. If you want a better option, use ground chicken or turkey, it’s delicious! Also, use the baked totopos sold at various locations, so they don’t turn out too greasy. These nachos also offer a great way to use other leftovers, because you can really add many other ingredients like corn, rice, olives, green beans, red peppers and hot chilies, if you want to make them spicy. This way, when you put it in the oven to melt the cheese, the meat won’t dry out, and the result is a tender, but crunchy dish. The secret to my nachos is to season the meat and cook it well, while leaving it succulent. I added black beans, tomato and cheese to give them more consistency and to make them a complete meal, not just an appetizer. The other day I used ground beef for some nachos and my kids loved it. I use it in many of my recipes, to stuff empanadas or in picadillos, Costa Rican stews made with different vegetables. Ground beef is one of those ingredients that is always my lifesaver.
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