Instant Pot Mexican Pasta
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.
Instant Pot Mexican Pasta
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!
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
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
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