All can enjoy this summertime beverage because it is light, crisp, mildly sweetened, and flavorful—or you can add some alcohol for an adult-only beverage, wink wink!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- ½ pound 93% lean ground turkey
- 1 ½ cups uncooked large elbow macaroni
- 1 ¼ cups water
- 1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®)
- 2 tablespoons tomato powder
- 1 ½ cups shredded sharp Cheddar cheese
- ¼ cup Mexican crema (such as Cacique(R) Crema Mexicana Agria)
- 2 tablespoons taco seasoning mix, or more to taste
- 1 teaspoon onion powder
- 1 medium fresh jalapeno pepper, sliced
- 2 tablespoons sliced black olives
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add ground turkey and cook, breaking up into crumbles, until browned, about 5 minutes. Add macaroni, water, diced tomatoes with liquid, and tomato powder; mix well. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Stir in Cheddar cheese, crema, taco seasoning, and onion powder until well combined.
- Serve immediately, garnished with jalapeno and black olive slices.
Nutrition Facts
| Calories | 538 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 3 g |
| Protein | 31 g |
| Saturated Fat | 16 g |
| Sodium | 742 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Kids love it! Simple and quick! Made as directed except used 1/4 block regular cream cheese instead of crema (didn’t have on hand) . Added a dollop of regular sour cream on top with the sliced jalapenos and olives.