Instant Pot Cheesy Taco Pasta
Okay, folks, buckle up because we’re diving headfirst into a weeknight superhero: Instant Pot Cheesy Taco Pasta! This ain’t your grandma’s pasta dish, unless your grandma is secretly a culinary ninja. It’s a one-pot wonder that’s basically a party in your mouth, combining the comforting goodness of cheesy pasta with the zesty kick of tacos. Trust me, even the pickiest eaters (ahem, kids, ahem) will be begging for seconds. And the best part? It’s ridiculously easy. Like, “I-can-make-this-even-when-I’m-half-asleep” easy.
My family? OBSESSED. Seriously, I think my husband would marry this dish if he could. The first time I made it, my youngest actually did a little happy dance. A happy dance, people! He usually only reserves those for video games and ice cream. Now, it’s a regular request. I swear, if I don’t make it at least once a month, I get the stink eye. One night, I tried to be fancy and make something else, and my oldest straight-up asked, “Why aren’t we having taco pasta, Mom?” It’s a staple, a winner, and a lifesaver.
Why You’ll Love This Instant Pot Cheesy Taco Pasta
- Because it’s basically the adult version of mac and cheese…with a fiesta twist!
- One pot = less dishes. Need I say more? My dishwasher gives me grateful side-eye now.
- It’s faster than ordering takeout, and way more satisfying. Plus, you know what’s actually in it.
- You can customize it like crazy. Veggies? Sure! Different cheese? Go wild! This is your taco pasta, baby!
- It’s the ultimate comfort food. Perfect for those nights when you just need a big, warm hug in a bowl.
How to Make It
Alright, listen up, because this is so simple it’s almost embarrassing. First, you’re gonna brown your ground beef right in the Instant Pot. Don’t forget to drain off the grease – nobody wants soggy taco pasta. Then, toss in your taco seasoning (the packet kind is totally fine, no judgment here), diced tomatoes, some water or broth (I’ve even used beer in a pinch…don’t tell!), and your pasta. Make sure the pasta is mostly covered in liquid.
Now, pop the lid on, seal it up, and cook on high pressure for about 5 minutes. Quick release when it’s done, but be careful – that steam is hot! Stir in your cheese until it’s all melty and gooey. If it’s too thick, add a splash of milk or broth. Boom! Taco pasta magic. Top it with your favorite taco fixings, and you’re good to go. Honestly, sometimes I just eat it straight out of the pot. Don’t judge.
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Ingredient Notes
- Ground Beef: Okay, so I usually use 80/20 because, let’s be real, flavor is king. But if you’re trying to be healthy, go for the leaner stuff. Just make sure you don’t overcook it, or it’ll be dry and sad.
- Taco Seasoning: I’m all about the pre-made packets, but if you’re feeling fancy, go ahead and mix your own. Just don’t forget the chili powder!
- Pasta: I love using rotini because those little spirals catch all the cheesy goodness. But honestly, any short pasta will work. Penne, macaroni, even those weird little shells – whatever you got!
- Diced Tomatoes: The kind with green chilies are my jam, but plain diced tomatoes are fine too. I once used crushed tomatoes because that’s all I had, and it was still delicious. Just a little…saucy.
- Cheese: Cheddar is classic, but Monterey Jack, Colby Jack, or even a Mexican blend are all winners. And don’t skimp! Cheese is life.
- Water or Broth: Broth adds a little extra flavor, but water works just as well. I’ve even used leftover beer in a pinch (don’t judge me!). Just make sure you have enough liquid to cook the pasta.
Recipe Steps:
- Brown ground beef in the Instant Pot, then drain excess grease.
- Stir in taco seasoning and diced tomatoes.
- Add water or broth and pasta, ensuring pasta is mostly covered.
- Seal the Instant Pot and cook on high pressure for 5 minutes.
- Quick release pressure and stir in cheese until melted.
- Serve with your favorite taco toppings.
What to Serve It With
Okay, so this is where you can really go wild. I love topping it with sour cream, salsa, guacamole, chopped cilantro, and a sprinkle of green onions. Sometimes I’ll even throw on some crumbled tortilla chips for extra crunch. If you’re feeling extra fancy, add a dollop of queso. Because why not? It’s taco pasta, after all.
Tips & Mistakes
- Don’t overcook the pasta! Nobody likes mushy pasta. Err on the side of al dente.
- If your pasta is too dry after cooking, add a splash of milk or broth.
- If it’s too watery, just let it simmer for a few minutes with the lid off to thicken it up.
- Don’t be afraid to experiment with different cheeses and toppings. This is your taco pasta, make it your own!
- I once forgot to add the taco seasoning and didn’t realize it until we were halfway through eating it. We just sprinkled some on top, and it was still pretty good. So, you know, don’t stress too much.
Storage Tips
Leftovers? If you’re lucky enough to have any, store them in an airtight container in the fridge. They’ll keep for about 3-4 days. Reheat them in the microwave or on the stovetop. And yes, I’ve totally eaten it cold straight from the fridge for breakfast. Don’t judge. It’s surprisingly delicious, especially with a little hot sauce.
Variations and Substitutions
Okay, let’s get real. I’ve made this with ground turkey instead of beef, and it’s still pretty darn good. You can also add black beans, corn, or bell peppers for extra veggies. If you don’t have diced tomatoes, salsa works in a pinch. I’ve even used Velveeta instead of cheddar when I was desperate, and while I wouldn’t recommend it, it wasn’t a total disaster. And if you’re feeling adventurous, try adding a can of Rotel for some extra heat. Just don’t blame me if your kids start breathing fire.
Frequently Asked Questions
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Instant Pot Cheesy Taco Pasta
Ingredients
Main Ingredients
- 1.5 lb ground beef lean
- 1 packet taco seasoning
- 2 cups chicken broth low sodium
- 8 oz pasta such as macaroni or rotini
- 1 cup salsa mild or spicy, as desired
- 2 cups shredded cheese cheddar or Mexican blend
- 1 tbsp olive oil
- 0.5 cup sour cream optional, for serving
- 2 tbsp cilantro chopped, optional for garnish
Instructions
Preparation Steps
- Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the ground beef and cook until browned.
- Sprinkle in the taco seasoning and stir to coat the beef evenly.
- Pour in the chicken broth and deglaze the pot by scraping the bottom to remove any stuck bits.
- Add the pasta and stir well to ensure it's covered in the liquid.
- Seal the Instant Pot and set it to manual high pressure for 5 minutes.
- Once the timer beeps, perform a quick release of pressure. Stir in the salsa and cheese until the cheese is melted and well combined.
- Serve hot, garnished with sour cream and cilantro if desired.
Notes
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