A unique cookie with chips! These eggless, crunchy, and light cookies are a delicious after-school treat when paired with a cold cup of milk.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 pound 93% lean ground beef
- 1 (16 ounce) jar salsa
- 1 (10 ounce) package frozen corn and beans mix (such as Deluxe Seasoned Corn & Beans by PictSweet Farms®)
- 5 tablespoons Mexican crema con sal
- ¼ cup shredded Cheddar cheese, or as needed
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef and cook and stir until crumbly and browned, about 5 minutes. Add salsa and frozen vegetables. Cancel Saute mode. Close and lock the lid.
- Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Ladle soup into serving bowls and top with Cheddar cheese and Mexican crema.
- I used a seasoned corn and bean mixture with tomatoes, peppers, onions, and authentic Mexican seasoning from the frozen section for this recipe.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 9 g |
| Sodium | 668 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Wow!
As written this recipe is okay. It is a very good base, though, and could be elevated to such great heights. So, three stars it is. I added a whole diced purple onion, 3 cloves of garlic, 3 tablespoons of chopped pickled jalapenos, and I seasoned my ground meat with homemade taco seasoning. Also, as written, I found this to not be near enough liquid to be considered a soup. I added the salsa as instructed, 1 can of tomato sauce, and somewhere between 1/2 and 3/4 of a box of chicken broth (I eyeballed it until I hit the amount of liquid I wanted, knowing I was going to let it simmer for about 40 minutes, and so some reduction would happen.) Topped with sharp cheddar, crema, and more pickled jalapenos to taste. Served with tortilla chips. It was awesome.