Description

This Instant Pot Enchilada Pasta is a quick, flavorful one-pot meal combining classic Mexican-inspired enchilada flavors with hearty pasta. Whether made in the Instant Pot or on the stovetop, this cheesy, comforting dish features ground meat, vibrant spices, and creamy cheese, perfect for a family-friendly dinner any night of the week.

Ingredients

Scale

Meat and Aromatics

1 tablespoon olive oil
1 pound ground beef or ground turkey
1 small yellow onion, diced
3 cloves garlic, minced

Spices and Sauces

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon salt
1 (10-ounce) can red enchilada sauce
1 (10-ounce) can diced tomatoes with green chilies (like Rotel)

Liquids and Pasta

2 cups low-sodium chicken broth
8 ounces rotini or penne pasta, uncooked

Add-ins and Toppings

1 cup frozen corn
1 ½ cups shredded cheddar cheese
½ cup sour cream
Chopped cilantro and sliced green onions, for garnish (optional)

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Instructions

Brown the Meat: Set the Instant Pot to sauté mode and heat the olive oil. Add the ground beef or turkey and cook until browned, breaking it up with a spoon as it cooks. Once browned, add the diced onions and cook for 2–3 minutes until softened.
Add Aromatics and Spices: Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and salt, mixing well to combine and release the spices’ aroma.
Add Sauces, Broth, and Pasta: Cancel sauté mode. Pour in the red enchilada sauce, diced tomatoes with green chilies, chicken broth, and add the uncooked pasta. Stir to combine, ensuring the pasta is mostly submerged in liquid.
Pressure Cook: Secure the Instant Pot lid and set it to high pressure for 4 minutes. When cooking is complete, perform a quick release to safely release the pressure.
Finish the Dish: Open the lid and stir in the frozen corn, shredded cheddar cheese, and sour cream until the cheese melts and the mixture becomes creamy.
Rest and Garnish: Let the dish sit for 2–3 minutes to thicken slightly. Garnish with chopped cilantro and sliced green onions if desired before serving.
Stovetop Alternative: In a large pot or Dutch oven over medium heat, heat olive oil and brown the ground meat. Add diced onion and cook 2–3 minutes. Stir in garlic and spices, then add enchilada sauce, diced tomatoes, chicken broth, and pasta. Bring to a boil, then reduce to a simmer, cover, and cook 12–15 minutes until pasta is tender. Stir in frozen corn, cheese, and sour cream until combined. Let rest, garnish, and serve.

Notes

Adjust enchilada sauce to mild or hot based on your spice preference.
For a vegetarian version, substitute black beans for the ground meat.
This dish reheats well, making it great for meal prep.

Nutrition

Serving Size: 1 ½ cups
Calories: 480
Sugar: 6g
Sodium: 740mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 28g
Cholesterol: 80mg