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Pressure Cooker Mexitalian Cheesy Taco Pasta
Combine the zest of Mexican flavors and comforting Italian pasta in this easy-to-make pressure cooker dish. Mouthwatering ground beef, seasoned with taco spices and mixed with pasta shells, zesty salsa, and gooey cheese create a family-friendly meal that everyone will love.
1
9 min
TOTAL TIME
664
CALORIES
$2.67
PER SERVING
SAVE
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Ingredients
Directions
9 STEPS
5 min
PREP TIME
4 min
COOK TIME
9 min
TOTAL TIME
1
Set your 6-quart pressure cooker to the SAUTÉ setting
2
Cook the ground beef, breaking it up with a wooden spatula, until no longer pink
3
Add the taco seasoning, kosher salt, and black pepper; mix well
4
Pour in chicken broth, pasta shells, and salsa — but do not mix
5
Close the lid, make sure the vent is sealed, and set the pressure cooker to manual high pressure for 4 minutes
6
Once cooking is complete, perform a quick release
7
Open the lid, add the shredded Monterey Jack cheese, and mix well
8
Allow the cheese to melt and give it another stir if needed
9
Serve with your favorite taco toppings, if desired
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Health Info
Macros
65g
CARBS
20g
FAT
51g
PROTEIN
Contains these allergens
MILK
WHEAT
5 Recipes for Taco Pasta
Frequently Asked Questions
What kind of pasta is best for Taco Pasta?
How can I ensure the beef is flavorful and tender?
Can I make this dish vegetarian?
What type of cheese should I use?
Is it necessary to cook the pasta separately?
My dish ended up too spicy, how can I fix it?
Can I use store-bought Taco seasoning?
Should I add beans to my Taco Pasta?
What’s a good side dish to serve with Taco Pasta?
How can I make this dish less calorie-dense?
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