Runaway Casserole

Runaway Casserole–a hearty, protein-packed Instant Pot Tex-Mex pasta with ground beef or turkey, black beans, and salsa verde, finished with melty cheese and fresh toppings for a quick and flavorful one-pot meal.

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Runaway Casserole

This is a quick and easy Instant Pot Tex-Mex Pasta dish. The combination of ground beef, salsa verde, and warming spices (chili powder, cumin, garlic powder) gives it a flavorful kick, while the cheese adds a creamy, melty finish. Everything cooks in the Instant Pot so there is minimal cleanup. Between the meat, beans, and Banza protein pasta, this is a high-protein meal with almost 40 grams of protein per serving.

One of my favorite things to do is to make dinner for Skyler and his running buddies after a long run. They eat a ton and they are always so happy! This recipe is great for runners because it provides a balanced mix of lean protein (for muscle recovery), complex carbs from Banza pasta and black beans (for sustained energy), and electrolytes from the broth and salsa verde (to aid hydration and prevent cramps), making it a well-rounded meal for refueling after a run.

Ingredients/Substitution Ideas

• Lean ground beef–I used 93/7. You can also use ground turkey.
• Onion
• Chili powder
• Cumin
• Garlic powder
• Kosher salt
• Black pepper
• Beef broth–or chicken broth, water and Better than Bouillon
• Banza protein pasta
• Black beans–or pinto beans
• Salsa verde–I like the Herdez brand. I use mild.
• Colby and monterey jack blend cheese–or another type of cheese like cheddar
• For topping: diced cilantro, sour cream and diced avocado

Steps

Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Add in the onion, chili powder, cumin, garlic powder, salt and pepper. Brown for 5 minutes. 

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 

Sprinkle in the penne. Evenly add in the beans and salsa verde. Don’t stir. 

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 10 minutes and then move valve to venting. Remove the lid.

Stir in the cheese. 

Serve topped with cilantro, sour cream and avocado. 

Notes/Tips

• Serve with a green salad or green beans.
• Swap salsa verde for regular red salsa if you prefer a more traditional Mexican flavor.
• Swap the Banza pasta for regular pasta if you’re not concerned about extra protein.
• This recipe is gluten free as long as you use the Banza pasta.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with salsa verde are Instant Pot Salsa Verde Chicken and Instant Pot Honey Lime Salsa Verde Chicken.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.