Description
This Instant Pot Enchilada Pasta recipe is a flavorful and hearty one-pot meal combining the savory spiced beef and vegetables of classic enchiladas with tender penne pasta, all simmered in a rich tomato and green chile sauce. You can prepare it quickly in the Instant Pot or opt for the stovetop method, making it a versatile dinner option that’s perfect for busy weeknights. Finished with melted cheddar cheese and optional toppings like fresh cilantro and diced red onion, it’s a crowd-pleasing fusion of Tex-Mex comfort food in pasta form.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 tablespoon minced garlic
- ½ red onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
Spices
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon salt
Pasta and Sauce
- 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
- ¼ cup water (add an additional ¼ cup if needed)
Cheese and Garnishes
- 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 the Instant Pot to “Sauté” mode. Add the ground beef, minced garlic, chili powder, cumin, oregano, onion powder, and salt. Cook until the beef is browned and the spices become fragrant. Then add diced red onion, red bell pepper, and green bell pepper. Continue cooking until the vegetables are softened. Turn off the “Sauté” mode.
- Layer and Cook: Add the penne pasta in an even layer over the cooked meat and vegetables without stirring. Pour the canned diced tomatoes (with juices), tomato sauce, diced green chiles with juice, and ¼ cup water on top of the pasta. Secure the Instant Pot lid and set the valve to “Sealing.” Cook on high pressure for 5 minutes. When cooking is complete, perform a quick pressure release.
- Stir in Cheese: Open the Instant Pot and stir in 1 cup of shredded cheddar cheese thoroughly until melted and combined. If the sauce is too thick, add an additional ¼ cup of water to reach your desired consistency and stir well. Let the pasta sit for a minute or two to allow the cheese to fully melt.
- Serve: Spoon the enchilada pasta into serving bowls. Garnish with extra shredded cheese, fresh cilantro, and diced red onion if desired. Serve hot and enjoy.
- Stovetop Method – Cook Pasta: Begin by cooking the penne pasta according to the package directions until al dente. Drain and set aside.
- Sauté and Brown: In a large pan or skillet over medium heat, brown the ground beef. Add diced red onion and bell peppers; cook until they become tender. Stir in minced garlic and all the seasonings: chili powder, cumin, oregano, onion powder, and salt. Cook until fragrant.
- Simmer Sauce: Add the diced tomatoes with their juice, green chiles (undrained), tomato sauce, and ¼ cup water to the pan. Bring the mixture to a simmer and cook until the sauce slightly thickens, stirring occasionally.
- Combine and Serve: Add the drained pasta to the pan with the sauce and meat mixture. Stir in the shredded cheddar cheese until melted and evenly distributed. Remove from heat. Garnish with fresh cilantro, additional cheese, and diced red onion if desired. Serve immediately.
Notes
- For a thinner sauce in the Instant Pot method, add an additional ¼ cup of water after cooking, and stir well.
- Use sharp cheddar for best flavor when melting into the pasta.
- Optional garnishes like fresh cilantro and diced red onion add freshness and extra texture.
- This recipe can be made with ground turkey or chicken as a leaner alternative.
- Adjust chili powder and cumin amounts for milder or spicier flavor.
- Leftovers store well and reheat nicely for a quick meal the next day.
