With ground beef, black beans and quinoa, this Tex-Mex one-pot wonder makes a satisfying and healthy weeknight dinner.
Recipe tags: beef base, easy difficulty, lunch, beef, slow
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | olive oil |
| 1 lb | lean ground beef |
| 1 | onion, chopped |
| 3 | cloves garlic, minced |
| 1 Tbsp | chili powder |
| 2 tsp | ground cumin |
| 1 cup | quinoa |
| 1 can | (15 oz) black beans, drained and rinsed |
| ½ cup | frozen corn |
| 2 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 1 | ripe avocado, halved, pitted, peeled and chopped |
| 1 cup | tomato salsa |
| 2 Tbsp | finely chopped fresh cilantro |
Directions
Set multi-function cooker to Sauté setting over Medium heat. Heat oil; cook beef, onion, garlic, chili powder and cumin for 3 to 5 minutes or until beef starts brown. Stir in 1 3/4 cups water, quinoa, black beans, corn and Roasted Beef Base.
Cover with lid; lock and seal in position. Pressure-cook on High for 8 minutes. Turn off heat and manually release pressure according to manufacturer’s instructions. Carefully remove lid.
Serve with avocado, salsa and cilantro.
Tip: This quinoa also bakes a great filling for burritos.