Instant Pot Enchilada Pasta
If you love Mexican and if you love pasta then this recipe will quickly become part of your weekly rotation. One of my favorites for a quick weeknight dinner. Its a one pot meal with no dishes to wash, no boiling water and it takes less than 20 minutes to cook! Bonus: the kids actually enjoy this too. I call that a major win.
1 lb lean grass fed ground beef or sub ground turkey or ground chicken
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 teaspoons chili powder or more to taste
1/2 red onion diced
2 bell peppers any color, diced
2 garlic cloves diced
1 can tomato sauce 8 or 10 oz
15 oz diced tomatoes with green chilies, undrained 1 can
¼ cup water
1 ½ cups gluten free brown rice pasta penne, ziti, spirals all work well
⅔- 1 ⅓ cup freshly shredded sharp cheddar cheese i used a full cup and then added more on top
Fresh cilantro for garnish
Set Instant Pot to saute and brown ground beef until almost cooked through.
Add in onion and bell pepper and cook for another 2-3 minutes. Stir in garlic and seasonings
Layer pasta on top of meat and veggie mixture, but do not stir. Add the diced tomatoes with green chilies, water, and tomato sauce on top of pasta and smooth it out a bit to cover the noodles.
Cook for 3 minutes on manual and then quick release.
Stir in 2/3- 1 1/3 cup of sharp cheddar cheddar cheese and place the lid on for a few minutes to allow it to melt. Garnish with cilantro and enjoy!
Cook pasta according to the instructions on the box.
In a large pan, saute and brown ground beef until almost cooked through. Add in onion and bell pepper and cook until tender. Stir in garlic and seasonings.
Add the diced tomatoes with green chilies, water, and tomato sauce.
When pasta is finished cooking, drain well and add to meat and veggie mixture. Stir in cheese and mix until it's all melted.
Garnish with cilantro and enjoy!