Warm Cozy Comfort Foods // Mama Hauser

 

Instant Pot Ground Beef Goulash Recipe (American Style)

Ingredients

  • 1½ pounds ground beef
  • 1 onion diced
  • 1 green bell pepper diced
  • 15 ounces canned corn drained, (1 can)
  • 29 ounces tomato sauce (1 large can)
  • 30 ounces diced tomatoes (2 15oz cans), undrained
  • ⅓ cup brown sugar
  • 2½ Tablespoons soy sauce
  • 1½ Tablespoons Worcestershire sauce
  • 1 teaspoon salt (or more to taste)
  • ½ teaspoon ground black pepper (more or less to taste)
  • ½ teaspoon garlic powder
  • 2 cups elbow macaroni uncooked
  • 1-2 cups beef broth

Instructions

  • Press the SAUTE button. When the pot is hot, add in the ground beef, onions, and green pepper. 
  • Cook until beef is no longer pink. If desired, drain grease.
  • Add in corn, tomato sauce, diced tomatoes, brown sugar, soy sauce, Worcestershire sauce, salt, pepper, and garlic powder.
  • Add uncooked macaroni noodles on top, then pour beef broth on top of macaroni. DO NOT STIR, but press down the macaroni so that it's all covered in liquid as much as possible.
  • Place the lid on top of the Instant Pot and turn the knob to SEALING (not venting).
  • Press the MANUAL or PRESSURE COOK button and set the timer for 4 minutes.
  • Do a QUICK RELEASE of the pressure when the timer is done (move the knob to VENTING to let out all the steam).
  • Remove the lid and stir everything together.
  • If desired, you can serve this with shredded cheddar cheese on top.

Pollo Loco – Mexican Chicken and Rice with Queso

Materials

  • 2 tsp olive oil
  • 1.5 lbs uncooked boneless skinless chicken breast cut into small bite size pieces
  • 1 tsp Goya Adobo Seasoning
  • 1 10 oz pkg Vigo Saffron Yellow Rice (Arroz Amarillo) (these packages are easy to find, but sometimes different sizes. Just weigh out 10 ounces if you can only find the family size package and use the rest later)
  • 1 cube Knorr Tomato Bouillon (optional)
  • 2½ cups water
  • 3 oz White Queso Dip *see notes
  • 2 tbsp milk skim, 1%, 2%, or whole all work
  • cooking spray

Instructions

  • If the chicken seems "wet" pat it dry with a paper towel and then sprinkle with the adobo seasoning and rub it in all over.
  • Heat oil in a large dutch oven or non stick large deep skillet with tight fitting lid over medium heat. Add diced chicken breast and cook on one side for about 3 minutes and then turn and continue to cook for a few minutes.
  • When the chicken is cooked and browned add in the package of rice, crushed up tomato bouillon, and water. Stir and bring to a boil for one minute. Reduce heat to a simmer. Cover and let cook for at least 20 minutes before checking the rice for doneness. It should be done between 20-25 minutes.
  • When rice is cooked add in queso and milk then fluff all together with fork. Serve warm!


Comments

Post a Comment

Popular posts from this blog

Freezer Meals with Little Village Homestead

 I talian Meatballs 1/2 C. Panko Crumbs 1/2 C. Milk 1 lb. Ground Beef 1 lb. Ground Pork 1 Egg 1/2 Tbsp. Parsley 1 tsp. Italian Seasoning Salt & Pepper Bake 400° 20 Minutes Beef, Bean & Rice Burritos 2 Lbs. Ground Beef 2 Tbsp. Taco Seasoning 1 tsp. Cumin 1 Can Black Beans (rinsed & drained) 1 Can Corn (drained) 6 C. Cooked Rice 12 Large Tortillas 3-4 C. Shredded Cheese Breaded Pork Loin Chops 6 -8 Pork Chops 1 Egg 1/2 C. Panko Crumbs 1/3 C. Corn Flake Crumbs 2 Tbsp. Parmesan Cheese 1-1/2 tsp. Paprika 1/2 tsp. Garlic Powder 1/2 tsp. Onion Powder 1/4 tsp. Chili Powder Salt & Pepper Air Fry 400° for 5 minutes each side. Oven Bake 425° 20 minutes Spicy Mexican Chicken 4 Chicken Breast 1/4 C. taco Seasoning 1(14oz.) Jar Salsa 1/2 C. Shredded Pepper Jack Cheese Bake 350° 45 Minutes Sweet & Sour Chicken 4 Chicken Breast La Choy Sweet & Sour Sauce 1 Can Pineapple Chunks, Drained 1/2 C. Sweet Peppers, Chopped 1/2 C. Onions, Chopped Bake 350° 30 Minutes Sticky BBQ...
Read more

Low Carb Pesto Marinara // Peace, Love and Low Carb

  56 ounce  can crushed tomatoes 12 ounce  can tomato paste  ½   cup   Classic Basil Pesto  5 cloves garlic, minced 2 tablespoon  balsamic vinegar 2 tablespoon  dried minced onion 2 tablespoon  chopped fresh parsley 3 teaspoon  dried basil 2 teaspoon  sea salt 2 teaspoon  dried oregano  ½ teaspoon  crushed red pepper  ½ teaspoon  ground black pepper INSTRUCTIONS Combine all ingredients in a saucepan and simmer for 20 to 30 minutes. NOTES net carbs per serving:  4.2g NUTRITION Serving Size:   ¼ cup Calories:   27 Fat:   0.5g Carbohydrates:   5.5g Fiber:   1.3g Protein:   1.2g
Read more

Ground Beef and Gravy // Mandy in the Making

  Ingredients ▢ 1   pound   ground beef   (I used 80/20) ▢ 2   Tablespoons   salted butter ▢ 2   cloves   garlic, minced ▢ 1   Tablespoon   dried minced onion ▢ ½   teaspoon   black pepper ▢ 2   Tablespoons   all-purpose flour ▢ 2   cups   beef broth   (can use low or no sodium) ▢ 1   Tablespoon   Worcestershire sauce Instructions In a large skillet over medium-high heat, cook  1 pound ground beef , breaking it up into crumbles until there is no pink left, 8-10 minutes. I like to get a little char on the beef if possible Drain any excess grease and place meat back into skillet.  Lower the temperature to medium heat and add   2 Tablespoons salted butter . Allow the butter to melt. Stir in  2 cloves garlic, minced ,  1 Tablespoon dried minced onion  and  ½ teaspoon black pepper  until fragrant, 30 seconds. Add  2 Tablespoons all-purpose flour  an...
Read more