Description
This Instant Pot Enchilada Pasta is a quick and flavorful one-pot meal blending the rich spices of enchiladas with hearty penne pasta. Ground beef is seasoned and sautéed with bell peppers and onions, then combined with tomatoes, green chilies, and spices, cooked to perfection in the Instant Pot or on the stovetop. Finished with melted cheddar cheese and garnished with fresh cilantro and diced onion, this dish offers a comforting, cheesy twist on classic enchiladas, perfect for a busy weeknight dinner.
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 and Seasonings
- 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
- Sauté and Brown: Set the Instant Pot to “Sauté” mode. Add the ground beef, minced garlic, chili powder, ground cumin, dried oregano, onion powder, and salt. Cook until the beef is browned and the spices become fragrant. Add diced red onion, red bell pepper, and green bell pepper, cooking until they soften. Turn off the “Sauté” mode.
- Layer and Cook: Spread the uncooked penne pasta evenly over the meat and vegetable mixture in the pot. Pour the undrained diced tomatoes, tomato sauce, diced green chiles, and ¼ cup water on top without stirring. Secure the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes.
- Pressure Release and Add Cheese: Once cooking is done, perform a quick release of the pressure. Open the lid carefully and stir in the shredded cheddar cheese. Let the mixture sit for a minute or two to allow the cheese to melt fully. Add additional water if the sauce seems too thick for your preference.
- Serve: Garnish with optional fresh cilantro, diced red onion, or extra cheese if desired. Serve hot for a delicious and cheesy enchilada pasta experience.
- Alternative Stovetop Method – Cook Pasta: Cook the penne pasta according to package directions until al dente, then drain and set aside.
- Alternative Stovetop Method – Sauté and Brown: In a large pan on the stovetop, brown the ground beef. Add diced onions and bell peppers, cooking until tender. Stir in garlic and all the seasoning spices.
- Alternative Stovetop Method – Simmer Sauce: Add the undrained diced tomatoes, tomato sauce, diced green chiles, and water to the pan. Let the sauce simmer gently until it thickens slightly.
- Alternative Stovetop Method – Combine and Serve: Add the drained pasta to the pan with the sauce mixture. Stir in shredded cheddar cheese until fully melted and combined. Garnish with fresh cilantro and serve immediately.
Notes
- For a thinner sauce, add a little extra water according to your preference.
- Feel free to substitute ground turkey or chicken for a leaner protein option.
- You can make this recipe vegetarian by replacing the ground beef with plant-based meat alternatives and using vegetable broth instead of water for more flavor.
- Garnishing with fresh cilantro and red onion adds a bright contrast to the creamy, cheesy pasta.
- Ensure you use undrained canned tomatoes and green chiles for optimal sauce consistency and flavor.
- If you don’t have an Instant Pot, the stovetop method is an easy alternative that delivers delicious results.
