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Easy One Pot Enchilada Pasta Recipe

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This recipe for Easy One Pot Enchilada Pasta is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz pasta (we used gluten-free)
½ lb ground beef or ground turkey
1 C. shredded cheese
12 oz enchilada sauce
2 C. broth (can be beef, chicken or veggie)
2 Tbsp seasoning (taco or any)
salt & pepper (to taste)
Optional: ½ C. sour cream
Optional: black olives
Directions:
Directions:
1. Brown the meat with the seasoning in your instant pot using the saute or medium/high heat function.
2. Add the broth, pasta and enchilada sauce to the pot. You want the liquid to just barely cover the pasta - if it doesn't, add a little more broth.
3. Place the lid on the pressure cooker, close the valve and set the pasta on high pressure for 4 minutes.
4. After it beeps, let it release naturally for 3-4 minutes, then QUICK release the instant pot.
5. Stir in the cheese and salt and pepper to taste.

Optional: Top with fresh Mexican queso, or black olives. You can also stir in ½ C. sour cream if you want to make it a little more creamy.

Yield: 4-6
Personal Notes:
Personal Notes:
Take it a step further and add black beans OR corn to your pasta... and add them in to the pot when you add the pasta. This dish is ready in 15 minutes!

 

 

 

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