If you’re craving a dinner that delivers bold Mexican flavors with a comforting pasta twist, you’re in for a real treat with this Instant Pot Enchilada Pasta with Ground Beef and Vegetables Recipe. It brings together juicy ground beef, colorful bell peppers, and tender penne pasta all nestled in a rich, spiced tomato sauce that’s finished with melty cheddar cheese. This dish is a perfect balance of hearty, cheesy, and fresh, and it’s ready in just about 25 minutes, making it an absolute weeknight winner you’ll want to make again and again.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is delightfully simple, yet each element plays a starring role. From the robust ground beef packed with spices to the colorful fresh vegetables, and the gooey cheddar cheese that ties it all together, this list is all about layers of flavor and texture.
- Ground beef: Provides rich, meaty flavor and protein, essential as the hearty base of the dish.
- Minced garlic: Adds aromatic depth and a subtle kick that complements the spices beautifully.
- Chili powder: Brings smoky warmth and authentic enchilada flavor to the sauce.
- Ground cumin: Offers earthiness that enhances the savory profile.
- Dried oregano: Adds a delicate herbal note typical in Mexican cuisine.
- Onion powder: Deepens the taste without overpowering the fresh veggies.
- Salt: Balances and heightens all the flavors in the dish.
- Red onion (diced): Provides a slightly sweet crunch and color contrast.
- Red and green bell peppers (diced): Bring sweetness, freshness, and vibrant pops of color.
- Penne pasta: Perfect for soaking up the saucy goodness without getting mushy.
- Diced tomatoes (undrained): Add juicy texture and tanginess for a saucy base.
- Tomato sauce: Thickens the sauce and deepens the tomato flavor.
- Diced green chiles (undrained): Introduce a mild heat and authentic southwestern taste.
- Water: Needed to ensure perfect pasta cooking and sauce consistency.
- Shredded cheddar cheese: Melts throughout the dish to create that irresistibly creamy, cheesy finish.
- Optional garnishes (fresh cilantro, diced red onion, extra cheese): Perfect for adding brightness and extra flavor at serving.
How to Make Instant Pot Enchilada Pasta with Ground Beef and Vegetables Recipe
Step 1: Sauté and Brown
Begin by setting your Instant Pot to “Sauté” mode. Add the ground beef, minced garlic, and the carefully measured chili powder, cumin, oregano, onion powder, and salt. Cook until the beef is fully browned and your kitchen is filled with the intoxicating scent of warming spices. Toss in the diced red onion and bell peppers next, letting them soften just enough to release their natural sweetness. Once everything smells heavenly and looks perfectly cooked, turn off the “Sauté” mode.
Step 2: Layer Ingredients
Next up, layer the dry penne pasta evenly over the cooked meat and vegetables. This layering is key because you want the pasta to cook evenly without sticking to the bottom. Over the pasta, pour your diced tomatoes with their juices, tomato sauce, diced green chiles, and water. Resist the temptation to stir here; keeping the layers intact ensures even cooking under pressure.
Step 3: Pressure Cook and Quick Release
Secure the Instant Pot lid and make sure the valve is set to “Sealing.” Cook on high pressure for exactly 5 minutes. Once the time is up, perform a quick release to let out the steam carefully. This short cook time guarantees perfectly tender pasta that’s absorbed all those flavors.
Step 4: Stir in the Cheese
Open the lid and immediately stir in the shredded cheddar cheese. Let the dish sit for a few minutes to allow the cheese to melt luxuriously throughout the pasta and sauce. If you find the sauce a bit thick, add an extra splash of water to loosen it up and make it beautifully saucy.
Step 5: Serve Hot
Your Instant Pot Enchilada Pasta with Ground Beef and Vegetables Recipe is now ready for the table! Ladle it into bowls and prepare to enjoy cheesy, spicy, and veggie-packed comfort in every bite.
How to Serve Instant Pot Enchilada Pasta with Ground Beef and Vegetables Recipe
Garnishes
Sprinkle fresh cilantro over the top for a burst of herbal brightness. A handful of diced red onion adds crunch and a little sharpness, while more shredded cheddar cheese melts delightfully when sprinkled on hot pasta for extra indulgence. These simple touches elevate the dish from delicious to unforgettable.
Side Dishes
Pair this dish with classic Mexican sides like Spanish rice or refried beans for a fuller meal, or keep it light with a crisp green salad dressed in lime vinaigrette. Cornbread muffins or warm tortillas also make for excellent accompaniments to scoop up every last bit of that flavorful sauce.
Creative Ways to Present
For a fun twist, serve the enchilada pasta in small cast iron skillets or individual ramekins right out of the oven to keep it warm and visually stunning. You can even create a layered casserole by baking the mixture with extra cheese on top until golden and bubbly. These ideas make it perfect for cozy dinners or casual entertaining.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The flavors actually deepen overnight, and the mixture stays delicious and moist for up to 3 days, making it a great option for next-day lunches or quick dinners.
Freezing
This Instant Pot Enchilada Pasta with Ground Beef and Vegetables Recipe freezes well too! Allow it to cool completely, then transfer portions into freezer-safe containers or bags. It can stay frozen for up to 2 months. Just thaw overnight in the fridge before reheating for a hassle-free meal anytime.
Reheating
Reheat leftovers gently in the microwave or on the stove over low heat. Add a splash of water or broth to revive that saucy consistency if it has thickened in the fridge. Stir occasionally until heated through—melting in a little fresh cheese on top at the end always adds a lovely touch.
FAQs
Can I substitute ground beef with another protein?
Absolutely! Ground turkey, chicken, or even plant-based crumbles work wonderfully if you’re looking for a lighter or vegetarian-friendly version. Just adjust cooking time slightly if using leaner meats.
Is it necessary to use an Instant Pot for this recipe?
Nope! While the Instant Pot speeds things up brilliantly, you can easily prepare this dish on the stovetop by cooking the pasta separately and simmering the sauce with the meat and vegetables before combining them. Both methods produce fantastic results.
How spicy is this dish?
The heat level is mild to moderate thanks to the chili powder and diced green chiles. You can customize the spice by adding more green chiles or a pinch of cayenne pepper for extra kick or reducing the spices for a gentler flavor.
Can I use a different type of pasta?
Penne is ideal here because it holds onto the sauce well, but feel free to swap it out with rigatoni, rotini, or even shells depending on what you have on hand. Just keep the cooking time consistent so the pasta cooks perfectly.
What if I want to make this recipe dairy-free?
You can skip the cheddar cheese or use a dairy-free alternative. Nutritional yeast sprinkled on top adds a cheesy flavor without the dairy. This recipe’s rich tomato and spice base stands strong on its own, so it’s still delicious without cheese.
Final Thoughts
There is something truly special about the way this Instant Pot Enchilada Pasta with Ground Beef and Vegetables Recipe comes together. It’s quick, comforting, full of flavor, and bursting with vibrant veggies, making it a perfect meal to share with loved ones anytime you want something satisfying and fuss-free. Give it a try—you might just find your new favorite weeknight dinner!
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Instant Pot Enchilada Pasta with Ground Beef and Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-American
Description
This Instant Pot Enchilada Pasta recipe combines the bold, spicy flavors of classic enchiladas with the comfort of creamy pasta, made quickly and easily. Featuring ground beef, bell peppers, and a blend of Mexican-inspired spices, it’s a hearty, cheesy dish perfect for weeknight dinners. The recipe also includes stovetop instructions for a versatile cooking experience.
Ingredients
Meat & 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 & Liquids
- 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 & 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, stirring frequently, until the beef is browned and the spices release their aroma. Add the diced red onion and both bell peppers to the pot and sauté until softened. Turn off the “Sauté” mode. - Layer and Cook in Instant Pot
Spread the uncooked penne pasta evenly over the cooked meat and vegetables. Pour the undrained diced tomatoes, tomato sauce, diced green chiles, and ¼ cup water over the pasta without stirring. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes. Carefully perform a quick release of the pressure. - Stir in Cheese
Open the Instant Pot and stir in the shredded cheddar cheese, allowing it to melt and combine evenly throughout the dish. If you prefer a thinner sauce, add an additional ¼ cup of water and stir well. - Serve
Garnish with optional fresh cilantro, extra diced red onion, or additional cheese as desired. Serve hot for a delicious and comforting meal. - Stovetop Method: Cook Pasta
Prepare the penne pasta according to package directions until al dente. Drain and set aside. - Sauté and Brown on Stovetop
In a large skillet or pan over medium heat, brown the ground beef. Add diced onion and bell peppers, cooking until tender. Stir in minced garlic and all the spices (chili powder, cumin, oregano, onion powder, and salt) until fragrant. - Simmer Sauce
Pour in the diced tomatoes (with juice), tomato sauce, diced green chiles, and ¼ cup water. Stir well and let the sauce simmer gently until it thickens slightly, about 5-7 minutes. - Combine and Serve
Add the drained pasta to the pan and stir to combine thoroughly with the sauce and vegetables. Mix in shredded cheddar cheese until melted. Garnish with fresh cilantro, diced red onion, or extra cheese, and serve immediately.
Notes
- For a milder flavor, reduce the amount of chili powder or omit the diced green chiles.
- Feel free to swap ground beef for ground turkey or a plant-based alternative for different dietary preferences.
- Adding additional water or broth can help adjust sauce consistency to your liking.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the microwave or on the stovetop.
- You can customize garnishes with avocado slices or a dollop of sour cream for extra richness.
