All the flavors of your favorite Beef Enchiladas, this Instant Pot Enchilada Pasta is the perfect weeknight pasta dish for the whole family! Gluten free and 21 Day Fix Containers and WW Points included, of course! This post contains affiliate links for products I’m obsessed with.
Welcome to my first recipe of the decade!
Yikes!
Kind of a lot of pressure in that statement, lol…I had to think about what wanted to share to mark this occasion. I tested a whole bunch of recipes this fall and this was one of our favorites!
Plus, I am really crushing hard on all this Instant Pot Pasta because they are honestly the quickest recipes around!
And if you follow my blog regularly, you know I love enchiladas! So, I think it’s worthy for 2020.
In fact, this is basically a remake of my 21 Day Fix Enchilada Beef Dip recipe from way back. I was craving it one night but also craving some carbs (because I heart carbs) and, well, the rest is recipe history.
There’s no canned enchilada sauce or sodium filled powders in here either – we are using a yummy blend of pantry spices and tomato sauce and it’s freaking delicious if I do say so myself.
I use this same blend in my other Enchilada Recipes:
21 Day Fix Lazy Zucchini Enchilada Skillet
Pork Enchiladas Flatbread Pizza
and the dip I referred to earlier: 21 Day Fix Enchilada Beef Dip | Stove Top | Instant Pot
Tips and Tricks for Making Instant Pot Enchilada Pasta:
- Be sure you read the whole recipe first before starting! (That’s a great tip for any recipe!).
- After browning your meat and veggies, scrape the bottom of your pot to make sure nothing is burned or stuck on the bottom. If you feel that food is stuck, deglaze with a 1/4 cup of water
- Be sure to layer the pasta on top of the meat and veggies but do not stir. And when you add the tomatoes, sauce, and water, try to add it evenly and spread it out over your noodles if you can. If you feel you need to add a little more water to achieve this, go ahead.
- If your pasta doesn’t feel cooked all the way or evenly after cooktime, don’t panic! Stir it all up and then just lay the lid on the pot. In a couple of minutes, the heat from the pot should finish your pasta! You can also put it on saute to help this!
Substitutions for this Instant Pot Enchilada Pasta Recipe
- I love using Butcher Box’s ground sirloin for this recipe, but you can sub ground chicken or ground turkey in this!
- If you want to make it with chicken breast, you can sub
- If you don’t have tomato sauce, you can sub tomato puree, crushed tomatoes, or another can of diced tomatoes
- I use gluten-free brown rice pasta, but you can sub whole wheat or regular pasta (if you aren’t on the FIX). Cooktime should stay the same regardless!
- If you are dairy free, you can just omit the cheese (this is how I serve it to my son!) or add your favorite dairy free cheese. It will still be SOOOOO Yummy!
More Instant Pot Pasta Ideas
Instant Pot Sausage Broccoli Pasta (21 Day Fix)
Healthy Instant Pot Baked Ziti | 21 Day Fix Instant Pot Baked Ziti [Gluten-free]
Healthy Instant Pot Chili Mac [21 Day Fix | Gluten-Free | StoveTop Option]
Healthy Taco Pasta | The Foodie and The Fix
Looking for More Healthy Instant Pot Recipes? Here’s enough for a month!
31 Days of Healthy Instant Pot Recipes [21 Day Fix | Weight Watchers Freestyle]
Instant Pot Enchilada Pasta
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Instant Pot
- Cuisine: American
Description
All the flavors of your favorite Beef Enchiladas, this Instant Pot Enchilada Pasta is the perfect weeknight pasta dish for the whole family! 21 Day Fix Containers and WW Points included, of course!
Ingredients
1lb lean grass fed ground beef (or sub ground turkey or ground chicken)
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 teaspoons chili powder, or more to taste
sprinkle of salt
1/2 diced red onion
2 bell peppers diced (any color)
2 garlic cloves, diced
1 (8 or 10 oz) small can of tomato sauce
1 (15oz) can of diced tomatoes with green chilies, undrained
¼ cup of water
1 ½ cups of gluten free brown rice pasta (penne, ziti, spirals all work well)
⅔– 1 ⅓ cup freshly shredded sharp cheddar cheese (i used a full cup and then added more on top)
fresh cilantro for garnish
Instructions
Set Instant Pot to saute and brown ground beef until almost cooked through.
Add in onion and bell pepper and cook for another 2-3 minutes. Stir in garlic and seasonings
Layer pasta on top of meat and veggie mixture, but do not stir. Add the diced tomatoes with green chilies, water, and tomato sauce on top of pasta and smooth it out a bit to cover the noodles.
Cook for 3 minutes on manual and then quick release.
Stir in 2/3- 1 1/3 cup of sharp cheddar cheddar cheese and place the lid on for a few minutes to allow it to melt. Garnish with cilantro and enjoy!
Stovetop
Cook pasta according to the instructions on the box
In a large pan, saute and brown ground beef until almost cooked through. Add in onion and bell pepper and cook until tender. Stir in garlic and seasonings.
When pasta is finished cooking, drain well and add to meat and veggie mixture. Stir in cheese and mix until it’s all melted.
Garnish with cilantro and enjoy!
Equipment
Buy Now →
Notes
21 Day Fix Containers: 1 Yellow, 1 Red, 1 1/2 Green, 1/2-1 Blue, depending on how much cheese you use! 2/3 cup is 1/2 blue and 1 1/3 cup is a full blue.
WW Blue Plan: 8 points using extra lean ground beef and 50% reduced fat cheese
Nutrition
- Serving Size: 1 2/3 cups
Keywords: Healthy Instant Pot Recipes, Instant Pot Pasta Recipes, Instant Pot Enchiladas, Beef Enchiladas, Enchilada Pasta
staci says
Made this tonight! Luckily I had everything on had. So fast, easy and delicious!!!!!!
Nancylynn says
AWESOME!!
Shelly says
Made this tonight, tastes great! I did feel like there wasn’t enough pasta to “other stuff” ratio. I ended up doing ground turkey and of course my package was 1.25lbs but feel even without that extra 1/4lb it would still be light on pasta. If I added more pasta would it just need more water?
★★★★
Nancylynn says
Yes – you want to double the water and also add more diced tomatoes for more liquid. It is lighter on the pasta to keep the meal a one yellow meal for the 21 Day Fix. I hope that makes sense!
Jen says
This sounds delicious! Would it work with regular whole wheat pasta? I don’t know if the amount of liquid needed would be different!
Nancylynn says
Yes!
Kiron says
Can you use regular pasta (not GFree) and it’s all same ratios? Thanks!
Nancylynn says
Yes!
Kiron says
I did it and turned out great!
Deb says
Can you use a regular crockpot for this recipe if you don’t have an instapot? Sorry if I missed that in the Q&A already!
Nancylynn says
If you don’t have an instant pot, try the stovetop directions!
Terri says
How many calories per serving are in this.
Nancylynn says
For the most accurate calorie counts, check out https://www.myfitnesspal.com/
Elizabeth Strahan says
Hi!
In the stovetop version, you might want to add to put in the tomato sauce and diced tomatoes when combining everything. I figured it out, but just a thought. 😊 I did not add the water bc it would have been too watery. Already I don’t feel like there’s enough of a sauce.
Thanks!
Nancylynn says
Thank you!
Claire says
Delicious! Thank you for this recipe! We increased the veggies for personal preference, but this was so good!!
★★★★★
Sara says
Made this earlier in the week for the first time and it was so good! It’ll definitely be in our meal rotation! So flavorful, easy, and made with simple ingredients we almost always have on hand. We left the cheese out, as my daughter is allergic to dairy. My son added some shredded cheese to his, but the rest of us loved it without.
★★★★★
Susan says
If using ground turkey would you just adjust the WW points down by 4? That’s how I’m looking at it (4 points for 90% ground beef) but wanted to make sure I was thinking right. Thanks!
Brooke says
Hi! Is the 1 1/2 cups of pasta, cooked or uncooked??
Nancylynn says
uncooked 🙂
Brooke says
Thank you!! It was delicious!! This was my 3rd recipe of yours. I am new to your blog and a new instant pot owner. Loving every bit of it!!
Krysta says
I only have 85% lean ground beef on hand wlll I need to drain the beef? If so can this be done using instant pot?
Nancylynn says
You can drain the beef, yes. After the meat is done cooking, use oven mitts to pick up the inner pot and drain the beef. You can use a paper towel to catch any drips on the side, place it back in the cooking base, and keep going!
Natalie says
Holy moly that was AMAZING!! So flavorful and so filling. This will definitely be added to my short list of recipes of yours that I love!!
★★★★★
Joyce says
Love, love, love this dish!😍 The only change I made was adding a cup of chopped zucchini (because I put fresh zucchini in everything this time of year!) I can’t wait for lunch leftovers tomorrow! Thanks for an amazing 21 Day Fix recipe I can add to my short list of favorites! Yummy!!
Nancylynn says
What a great idea!
Nicole says
The flavor was sooo good! Very filling and huge portion for the 21 day fix!
★★★★★
Laura says
This was a huge hit for my family. We used chickpea pasta instead of regular pasta and it was delicious! Thank you for the great recipe!!!
★★★★★
Nancylynn says
I am so happy to hear this, Laura! Thank you for your comment and rating!! ❤️