1 Tbsp avocado oil

1 cup diced yellow onion

2 Tbsp minced garlic

1.5 cups water

1 can enchilada sauce

1 can (10 oz)  diced tomatoes

1 tsp chili powder

1 tsp cumin

3 cups medium pasta shells

1 can cooked corn, drained 

1/2 can cooked black beans, rinsed and drained 

salt and pepper to taste

2 cups prepared taco meat

2 cups shredded cheddar cheese

Prepare taco meat ahead of time or cook up using the sauté feature on your Instant Pot. Sauté onion and garlic. Next, add water, enchilada sauce and diced tomatoes. Stir in the uncooked pasta shells. Close lid and pressure cook for 3 minutes. Release pressure, remove lid and add corn, beans, salt and pepper – stir in taco meat and sprinkle cheese over top. Close lid, allow to simmer on “keep warm feature” for approximately 5-7 minutes or until cheese is melted and all ingredients are heated through. Serve with your favorite taco toppings such as fresh cilantro, lettuce, diced tomatoes and sour cream.

Enjoy!