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Instant Pot Taco Pasta
A hearty one dish pressure cooker Mexican meal with a surprise twist

Servings: 8 to 10

Servings: 8-10
Ingredients
  • 1 lb ground beef
  • Chopped onion (I used ½ of a small onion)
  • 1 heaping teaspoon minced garlic
  • 1 ½ cups of fresh diced tomatoes or one 14 ounce can diced tomatoes
  • 1 can Ro-tel diced tomatoes and chilies
  • 15 to 16 ounces of tomato sauce
  • 1 15 ounce can black beans, rinsed and drained
  • 1 package of reduced sodium taco seasoning
  • 1 package of Italian dressing mix or ¼ cup of Italian dressing
  • ½ tsp ground cumin
  • ½ tsp crushed red pepper
  • 1 lb elbow macaroni or pasta of your choice (I used Rotini, could use shells, penne, etc)
  • 4 cups beef broth
  • 2 cups frozen corn
  • Shredded cheese (cheddar, Mexican blend, etc)
  •  
  • Optional serving toppings
  • Sour cream
  • Chopped fresh cilantro
Steps
  1. Turn the pressure cooker to saute and brown the ground beef with the onion and garlic.  Drain the grease, if any, and return to the pot.
  2. Add all the other ingredients except the corn and cheese and stir well.
  3. Cook on manual (high pressure) for 5 minutes.
  4. When the time is up, do a quick release of the pressure.  Add corn and stir well (the residual heat in the pot and from the other ingredients will cook the corn).
  5. Serve with a sprinkle of cheese on top and a dollop of sour cream and chopped cilantro if desired.
Notes
  • One of our very favorite recipes around here is a cheesy enchilada casserole that has Italian dressing in it.  It give Mexican recipes such a different and delicious flavor.  So when I was playing around with this recipe, I decided to give it a try.....it turned out great!  Hope you enjoy!
 

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