Spice up Taco Tuesday with this delicious Instant Pot Mexican Pasta recipe that is sure to please as it combines ground beef, onion, tomatoes, corn, pasta, and cheese to create a one-dish wonder that will make the kids shout Yippee that is ready in under 30 minutes!

Instant Pot Mexican Pasta

I feel like the Instant Pot was made for busy moms! Between all the running around from place to place it leaves limited time to cook a delicious and filling meal! This Instant Pot Mexican Pasta AKA Instant Pot Taco Pasta has been a lifesaver for me on more occasions than I can count! It has allowed me to feed my family a delicious meal in less than 30 minutes. This will become your new favorite Taco Pasta dish.

How to Make Instant Pot Taco Pasta

Turn Instant Pot to saute and onions and ground beef.
Brown meat until cooked. Turn off IP.

Add in the Rotel, tomato sauce, corn, macaroni, water, and taco seasoning and stir.

Turn IP to manual, pressure, high, for 5 minutes. Close steam valve.
When done do a quick release and carefully open the lid. Top with 3/4 of the shredded cheese and stir.

Save the remainder of cheese to sprinkle on top with other taco toppings.

Tips Tricks and FAQs

I highly recommend not stirring the ground beef with all the other ingredients prior to cooking. The ground beef acts as a barrier for the pasta preventing it from sticking to the bottom while it all cooks.
You want to be sure that all the macaroni is completely covered with the liquid prior to closing the lid of the Instant Pot. So just push it down with a spatula to get it all covered.
If you want your pasta more al dente, cook it for only 4 minutes.

Storage

You will want to store your Mexican Pasta in the fridge in an airtight container for up to 3 days.

Reheating

When you go to reheat this you can do so in the microwave. Remove the portion you want to reheat and cook for 45 seconds. Stir it and then cook it for an additional 30 seconds and stir. Repeat this process until it is your desired temperature.

Can you add anything to the top of your Mexican Pasta?

Yes! I love to add lettuce, tomatoes, avocado, and sour cream to the top.

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Instant Pot Mexican Pasta

Name: Instant Pot Mexican Pasta
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 1/2 onion diced; 1 lb ground beef; 1 can Rotel diced tomatoes and chopped green chilies 15 oz; 1 can tomato sauce 8 oz.; 1 can corn 15.25 oz, drained*; 1 c elbow macaroni uncooked; 1 c water; 1 pkg. taco or chili seasoning packet; 8 oz of Mexican blend of shredded cheese

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients

1/2 onion diced
1 lb ground beef
1 can Rotel diced tomatoes and chopped green chilies 15 oz
1 can tomato sauce 8 oz.
1 can corn 15.25 oz, drained*
1 c elbow macaroni uncooked
1 c water
1 pkg. taco or chili seasoning packet
8 oz of Mexican blend of shredded cheese

Instructions

Turn Instant Pot to saute and onions and ground beef.
Brown meat until cooked. Turn off IP.
Add in the Rotel, tomato sauce, corn, macaroni, water, and taco seasoning and stir.
Turn IP to manual, pressure, high, for 5 minutes. Close steam valve.
When done do a quick release and carefully open the lid. Top with 3/4 of the shredded cheese and stir.
Save the remainder of cheese to sprinkle on top with other taco toppings.

Notes

*You can use a can of black beans instead of the corn or as well as the corn.

**I doubled this recipe while making it, to double yours, double up all canned items and add in 1 1/2 cups of water.

Nutrition Information:

Amount Per Serving: Calories: 396Saturated Fat: 12gCholesterol: 89mgSodium: 331mgCarbohydrates: 14gSugar: 1gProtein: 24g

Instant Pot Mexican Pasta