Description
This Instant Pot Enchilada Pasta is a quick and easy one-pot meal with a Mexican-inspired twist! Ground beef, pasta, and a flavorful enchilada sauce are cooked to perfection in the Instant Pot, creating a cheesy and satisfying dish. Stovetop instructions are also included for convenience.
Ingredients
Units
Scale
- 1 pound ground beef
- 1 tablespoon minced garlic
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 red onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 12 ounces penne pasta (about 2 cups)
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can diced green chiles, undrained
- 1/4 cup water (add an additional 1/4 cup if needed)
- 1 cup shredded cheddar cheese, plus more for garnish
- Optional garnishes: fresh cilantro, diced red onion, additional cheese
Instructions
Instant Pot Method:
- Sauté and Brown: Set Instant Pot to “Sauté” mode. Add ground beef, garlic, and spices. Cook until beef is browned and spices are fragrant. Add diced onions and bell peppers; cook until softened. Turn off “Sauté” mode.
- Layer and Cook: Add penne pasta in an even layer over the meat and vegetables. Top with diced tomatoes, tomato sauce, green chiles, and water. Do not stir. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes. Quick release pressure.
- Stir in Cheese: Stir in shredded cheese and let sit for a minute or two to melt. Add additional water if desired for a thinner sauce.
- Serve: Garnish with optional toppings and serve hot.
Stovetop Method:
- Cook Pasta: Cook pasta according to package directions.
- Sauté and Brown: In a large pan, brown ground beef. Add onion and bell pepper; cook until tender. Stir in garlic and seasonings.
- Simmer Sauce: Add diced tomatoes, green chiles, water, and tomato sauce. Simmer until thickened.
- Combine and Serve: Drain pasta and add to the pan with the sauce. Stir in cheese until melted. Garnish with cilantro and serve.
Notes
- You can substitute the tomato sauce and diced green chiles with 10-12 ounces of enchilada sauce.
- Adjust the amount of spices to your preference.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg