The Smell That Started It All
The first time I made this dish, my kitchen smelled like a Tex-Mex dream. Chili powder and cumin hit the air, making my stomach growl. My kids ran in, asking, “What’s for dinner?” before I even finished. Ever wondered how you could turn pantry staples into something unforgettable in under 30 minutes? This recipe answers that. It’s cozy, bold, and lazy-day easy—just dump, press, and melt.My Cheesy Near-Disaster
I once forgot to drain the beef grease—oops. The pasta turned out slick, but still tasty. Lesson learned: small steps matter. Home cooking isn’t about perfection. It’s about filling your space (and belly) with love. Now I double-check the drain step, but laugh when things go sideways. What’s your funniest kitchen fail? Share below!Why This Combo Works
– The enchilada sauce soaks into the pasta, making each bite rich. – Melty cheese binds everything like a cozy blanket. Which flavor combo surprises you most—the smoky cumin or tangy enchilada sauce? Try it and decide. Then tell me if you added extra cheese (I always do).A Dish With Roots
This mashup mixes Mexican enchiladas with American pasta bakes. It’s a modern twist on comfort food. *Did you know enchilada sauce dates back to Aztec times?* Now we cheat with cans—thank goodness. Would you try a from-scratch sauce, or stick to shortcuts? Vote: “scratch” or “can” in the comments!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Ground beef | 1 lb | |
| Rotini | 1 1/2 cups (about 8 oz, or half a box) | |
| Chili powder | 1 Tbs | |
| Cumin | 1 1/2 tsp | |
| Enchilada sauce | 10-oz can | |
| Beef broth | 2 cups | |
| Water | 1/4-1/2 cup | if needed |
| Black beans | 1 can | drained |
| Shredded cheddar cheese | 1 1/2 cups |
How to Make Instant Pot Beef Enchilada Pasta
Step 1 Brown the beef in the Instant Pot using the Saute setting. Drain extra grease if needed. Keep the beef in the pot. Layer the pasta on top—don’t stir!
Step 2 Sprinkle chili powder and cumin over the pasta. Pour enchilada sauce and broth over everything. Press pasta down so it’s covered. Add water if needed.
Step 3 Drop the beans on top—still no stirring! Close the lid and seal the vent. Cook on high pressure for 4 minutes. Let it release naturally for 5 minutes.
Step 4 Quick-release remaining pressure. Stir in cheese until melted. It’ll look soupy but thickens as it cools. (*Hard-learned tip: Let it sit 5 minutes before serving for perfect texture.*)
What’s your go-to weeknight pasta dish? Share below!
Cook Time: 4 minutes Total Time: 24 minutes Yield: 4–6 servings Category: Dinner, Pasta
3 Twists on Beef Enchilada Pasta
Vegetarian Swap beef for mushrooms or tofu. Use veggie broth and extra beans.
Spicy Add diced jalapeños or a dash of hot sauce. Kick it up!
Cheesy Mix in cream cheese with the cheddar. Ultra-rich and creamy. Which twist would you try first? Vote in the comments!
Serving Ideas for Your Pasta Feast
Top with avocado slices or fresh cilantro. Serve with warm tortillas or a crisp salad. Pair with a cold beer or limeade for a refreshing sip. Which would you choose tonight? Tell us below!
Storing and Reheating Tips
Keep leftovers in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep it saucy. Freeze portions in airtight containers for up to 2 months. Thaw overnight before warming. *Fun fact*: This dish tastes even better the next day as flavors meld. Batch-cook and freeze half for busy nights—future you will thank you! Why this matters: Meal prep saves time and cuts stress. Ever tried freezing pasta? Share your tricks below!Common Issues and Fixes
Pasta too dry? Add a bit of broth or water when reheating. If it’s soupy, let it sit 5 minutes—the cheese thickens it. Burn warning? Ensure pasta is fully covered with liquid before pressure cooking. Why this matters: Small tweaks make big differences in texture. My neighbor Linda once added extra cheese—it was a hit! What’s your go-to fix for saucy pasta?Your Questions, Answered
Q: Can I use gluten-free pasta?
A: Yes! Swap rotini for gluten-free pasta, but check cook time—some brands soften faster.
Q: Can I make this ahead?
A: Absolutely. Prep steps 1–4, refrigerate, and cook when ready.
Q: What’s a good beef swap?
A: Try ground turkey or plant-based crumbles for a lighter twist.
Q: How do I double the recipe?
A: Double all ingredients but keep the same cook time.
Q: Can I skip the beans?
A: Sure! Add corn or diced peppers instead for crunch.
Let’s Keep Cooking Together
This dish is a weeknight lifesaver in my house. Hope it becomes one in yours too!Tag @SpoonSway on Pinterest with your creations—I’d love to see them. Happy cooking! —Sarah Cooper.
Instant Pot Beef Enchilada Pasta Dinner
Description
A quick and flavorful Instant Pot meal combining ground beef, pasta, and enchilada sauce for a delicious dinner.
Ingredients
Instructions
- In the insert pot of an Instant Pot, brown ground beef using the Saute setting.
- Once beef is cooked, drain excess grease if necessary and return beef to insert pot.
- Add pasta in a layer on top of the beef. DO NOT STIR. Sprinkle chili powder and cumin over the pasta.
- Pour enchilada sauce and beef broth over the pasta. DO NOT STIR. Use a spoon to press down any pieces of pasta so that they are fully covered with liquid. If necessary, add 1/4-1/2 cup of water to ensure that the pasta is just barely covered with liquid.
- Add beans on top. DO NOT STIR.
- Close lid and set vent to the sealed position. Select a 4 minute cook time at high pressure. Once cook time is complete, allow a natural release for 5 minutes, followed by a quick release of remaining pressure. Once pressure has released and valve has dropped, carefully remove lid and stir.
- Add in shredded cheese, stirring until melted. Contents will be somewhat soupy initially, but the liquid will thicken and become more sauce-like as the cheese melts and the mixture cools a bit more.
- Serve, topping with additional shredded cheese if desired.
Beef, Enchilada, Pasta, Instant Pot, Dinner
