Description
Quick enough for a weeknight meal, with ground beef, jarred cactus, and canned beans. For a taste of the Southwest, give cactus a chance!
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 1 jalapeno chili, sliced (optional)
- 3 cloves garlic, crushed
- ½ teaspoon fine sea salt (for the onions)
- ¼ cup chili powder blend
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon brown sugar
- 2 pounds ground beef (85/15 or leaner)
- ½ teaspoon fine sea salt (for the beef)
- 2 cups chicken broth or water (homemade chicken broth or low sodium store-bought)
- 30-ounce jar sliced tender cactus (aka nopalitos), drained
- 2 (10-ounce) cans Diced Tomatoes and Green Chilies (Ro-Tel tomatoes)
- 15-ounce can great northern beans, drained and rinsed (Or 2 cups of homemade beans)
- 1 cup frozen corn, rinsed to remove any ice crystals
Instructions
- Sauté the aromatics: Heat 1 tablespoon of vegetable oil in an Instant Pot set to sauté mode-high until the oil is shimmering. (Use medium-high heat for a stovetop pressure cooker.) Add the onions, jalapeno chili, and garlic, and sprinkle with ½ teaspoon salt. Sauté until the onions soften, about 5 minutes.
- Toast the spices and cook the ground beef: Make a hole in the center of the onion mix and add the chili powder, cumin, coriander, and brown sugar. Let sit for 30 seconds, then stir into the onions. Sprinkle the ground beef with ½ teaspoon of salt, then stir it into the onions to coat with spices. Cook the ground beef until it loses its pink color, stirring often and breaking up any clumps of beef, about 3 minutes.
- Everything else in the pot: Stir the chicken broth into the pot, then scrape the bottom of the pot with a flat-edged wooden spoon to make sure nothing is sticking. Stir in the tender cactus, tomatoes and chilies, and the beans.
- Pressure cook for 10 minutes with a Natural Pressure Release: Lock the lid and cook at high pressure for 10 minutes - same time in electric or stovetop pressure cookers. (Use Manual, Pressure Cook, or Pressure Cook - custom mode set to 10 minutes in an Instant Pot). Let the pressure come down naturally, about 20 more minutes; if you're in a hurry, you can quick release any remaining pressure after 15 minutes.
- Heat the corn and serve: Unlock the lid, tilting it away from you to avoid the hot steam. Stir in the frozen corn and let it heat until the corn is tender and hot, about 3 minutes. Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
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Nutrition
- Serving Size: 2 cups
- Calories: 376
- Sugar: 6 g
- Sodium: 477.5 mg
- Fat: 20.5 g
- Carbohydrates: 21.8 g
- Fiber: 6.3 g
- Protein: 28 g
- Cholesterol: 77.1 mg