Description
A creamy, cheesy, and mildly spiced Instant Pot enchilada pasta with ground beef, macaroni, and a Southwestern flair.
Ingredients
Scale
- 1 pound lean ground beef
- 1 Tbsp dry minced onion
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp dried parsley
- 2 cups beef broth
- 8 ounces macaroni
- 1 (10 oz) can red enchilada sauce (I used mild)
- 1 (4 oz) can diced green chiles (I used mild)
- 1 cup frozen baja corn blend
- 1 cup sour cream
- 1/2 cup shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion, chili powder, garlic powder, salt, cumin, pepper and parsley. Brown for about 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the pasta. Dump in the enchilada sauce, green chiles and corn blend.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir. Add sour cream to a bowl and stir a cup of the macaroni into the sour cream to temper it. Then stir the mixture into the Instant Pot.
- Sprinkle with the cheddar and let melt.
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot