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
Scale
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.
