Whew! My lips are still burning from my last batch of this Enchilada Pasta. Might have been a little heavy handed on the spice! But the great thing about the recipe is that you can use whatever spice you want — hot, mild, chipotle, habanero, taco seasoning, Italian seasoning — and it will still come out great.
Last time I made this recipe, I used Red Lentil Pasta. This time I used Pea Pasta. I’m not forced to be gluten free, but in general, I like to eat more veggies and non-flour ingredients, simply to gain more nutrients. Nothing wrong with regular flour, I just like to mix it up and get some different minerals in my grub. Any pasta type or shape will work in this recipe, it is super flexible. I found this one at the regular grocery store in the “healthy” aisle. 🙂 Also– the pea or lentil pasta doesn’t really save you any calories, it is really just ingredient preference…. soooooo…. seriously, just use whatever past you have/like/want and it will all work out.
I had six hamburgers from my last Butcher Box (linked if you want to check it out) shipment that I wanted to use, so it was perfect for this recipe. I actually have no idea how many ounces of beef I used, but it was all good. Thankfully, the Instant Pot isn’t like baking, you don’t need to be that precise! (PS – I think the basic IP is just fine – I have never felt the need to remote access my IP, and rarely have I used any of the functions, other than saute, pressure cook, slow cook. So, save yourself a few bones and just get the one I linked.)
I also used a new spice I got from Thrive Market. It is this Habanero spice in the pic below. It says sweet and spicy…. but all I got was spicy! I would still recommend it if you are a fan of spicy foods. I also have a Thai and Mediterranean spice from Thrive Market that I use all the time on my chicken. So good! Thrive Market has a BUNCH of unique products, all discounted and organic, all categorized (GF, DF, Fair Trade, Vegan, etc) to help you shop for things that meet your dietary needs. Really quite brilliant.
OK… now time for the recipe! Takes less than 20 mins!
2 lb ground beef (or ground turkey, or ground chicken)
1 can enchilada sauce (I used red)
1 T Taco seasoning of your choice (the little packets would totally work here, the spices i used are pictured above)
Half an onion (optional)
Salt and Pepper to taste
1/2 T Coconut oil (or Avocado Oil)
12 oz pasta of choice
2 Cups Low Sodium beef or chicken stock
Optional toppings — sour cream (I used Greek Yogurt), black olives, chives, cheese.
Drop the coconut oil in the bottom of the IP and use the saute feature on the IP to saute the onions until translucent, or desired tenderness. Toss in the ground beef and spices and saute until browned. Turn off the saute feature.
Toss in the pasta and the stock and the enchilada sauce. The liquid level should just be above the mixture. If you need more liquid to get the level over the mixture, just add more water or stock.
Put the lid on the IP and set to high pressure for 4 minutes.
After the IP is done with the 4 mins (after it beeps), let it vent for 4-5 minutes, then manually vent the pressure.
It will be very hot (temperature hot), let it cool before eating or serving.
Spoon the mixture into your bowl, top with your fave enchilada toppings and enjoy!
I’ve made this 3 times in the past couple of weeks. It is just toooo easy and delish not to make! Let me know what you think!
I’d say a good serving size is probably a cup of the mixture. I have no idea what the macros are, I suppose I could calculate them, but why should we stress about that?? Just focus on the best ingredients and the rest will take care of itself.