Instant Pot Mexican Beef Taco Filling (Serves 8)

Ingredients and Weight: - 2 pounds (908 grams) ground beef - 1 onion, chopped (1 cup) - 1 green bell pepper, chopped (1 cup) - 1 red bell pepper, chopped (1 cup) - 1 can (15 ounces) black beans, rinsed and drained - 1 can (15 ounces) corn, drained - 1 can (10 ounces) diced tomatoes with green chilies, undrained - 1 packet (1 ounce) taco seasoning mix - 1 cup (240 ml) beef broth - Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 15 minutes under pressure, plus 10 minutes natural release

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Turn on the Instant Pot and select the "Sauté" function. Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon.
2. Add the onion, green bell pepper, and red bell pepper to the pot and sauté for 5 minutes, or until softened.
3. Stir in the black beans, corn, tomatoes, taco seasoning mix, beef broth, salt, and pepper.
4. Close the lid and set the valve to "Sealing." Cook on high pressure for 15 minutes.
5. Once the cooking time is complete, let the pressure release naturally for 10 minutes.
6. Remove the lid and stir in any additional seasonings as desired.

Nutritional Information: - Calories: 350 per serving - Fat: 15 grams - Protein: 25 grams - Carbohydrates: 30 grams - Fiber: 5 grams

Dish Characteristics: - Savory, flavorful, and packed with protein - Goes well with tortillas, taco shells, or chips - Customizable with your favorite toppings, such as cheese, lettuce, tomatoes, and salsa

User Comments: - "This is the best Instant Pot Mexican beef taco filling I've ever had!" - "It's so easy to make and always turns out perfect." - "I love that I can customize it with my own toppings." - "My family loves this dish, and it's a great way to use up leftover ground beef." - "I highly recommend adding some chopped avocado for extra creaminess."

Special Precautions and Tips: - Ground beef should be cooked to an internal temperature of 160°F (71°C) before consuming. - If you don't have an Instant Pot, you can cook this filling on the stovetop over medium heat for 30-45 minutes. - Add a few dashes of chili powder or cumin for extra flavor. - This filling can be made ahead of time and refrigerated for up to 3 days, or frozen for up to 3 months.