All the flavors of Enchilada in this delicious pasta dish.
The cooking time is 4 minutes for small pastas such as penne, rotini. If you are using other size or type of pastas such as gluten free or spaghetti, the cooking time is HALF the package instructions.
• 1 Tablespoon olive oil • 1 lb ground beef or ground turkey • 1 onion diced • 3 garlic cloves minced • 1 Tablespoon taco seasoning (or blend of paprika, cumin, chili powder, garlic powder, oregano) • 1 (14 oz) can enchilada sauce • 3 cups chicken, beef or vegetable broth • 16 oz pasta ( penne, rotini, etc) • 1 teaspoon salt • 1 teaspoon pepper • 1-2 cups sharp or Mexican blend cheese (shredded) • Optional: 1/2 cup la crema or sour cream • Optional: black olives
Heat oil in the sauté mode. Cook ground meat, onions and garlic with taco seasoning until meat is no longer pink. Press cancel.
Add in enchilada sauce, broth, pasta, salt and pepper and stir together. Cook on high pressure for 4 minutes.
Quick release valve. Stir in the cheese and optional sour cream. Taste and adjust seasoning as needed. Serve with additional cheese or black olives.