Taco casserole with pasta shells is a fun and delicious change from traditional taco casserole. Kids and adults alike love pasta, and this dish is the perfect comfort food. The recipe combines ground beef, taco seasoning, pasta shells, and plenty of melted cheese.
The best part is that it comes together quickly in the Instant Pot. It's the perfect meal after a hectic day at work. Customize it with your favorite taco toppings, such as salsa, avocado, or sour cream.
Instant Pot Taco Casserole With Pasta Shells
Ingredients
1 tablespoon olive oil
½ yellow onion, diced
½ green pepper, diced
1 lb lean ground beef
3 tablespoons gluten-free taco seasoning
16 oz jar salsa
2 cups gluten-free chicken broth, low-sodium
8 oz small shell pasta (we used jovial gluten-free)
2 cups shredded cheese (we used dairy-free cheddar)
Instructions
- Turn the Instant Pot to sauté. This recipe has been made in both the 6-quart and 8-quart Instant Pot.
- Once the display reads HOT, add the olive oil, onions, and peppers. Sauté for 3-4 minutes.
- Add the ground beef and cook until browned.
- Turn the Instant Pot Off/Cancel and stir in taco seasoning and broth.
- Pour the salsa in the center of the pot. Do not stir
- Add pasta to the top; do not stir. Be sure to press the pasta down into the liquid to submerge them.
- Place the cover on the pot in the locked and sealed position—pressure cook/manual on high for 5 minutes.
- Once the time expires, perform a slow, quick release to prevent splattering. Once the valve drops, remove the lid and stir.
- Top the mixture with cheese and place the lid on in the venting position for 2-3 minutes so the cheese can melt.
- Stir and serve with additional toppings as desired.
Instant Pot Taco Casserole With Pasta
Author: Recipe Idea Shop
Equipment
- Instant Pot
Ingredients
Ingredients:
- 1 tablespoon olive oil
- ½ yellow onion diced
- ½ green pepper diced
- 1 lb lean ground beef
- 3 tablespoons gluten free taco seasoning
- 16 oz jar salsa
- 2 cups gluten free chicken broth low sodium
- 8 oz small shell pasta we used jovial gluten free
- 2 cups shredded cheese we used dairy free cheddar
Instructions
- Turn Instant Pot to sauté. This recipe has been made in both the 6-quart and 8-quart Instant Pot.
- Once the display reads HOT, add the olive oil and onions and peppers. Sauté for 3-4 minutes.
- Add the ground beef and cook until browned.
- Turn the Instant Pot Off/Cancel and stir in taco seasoning and broth.
- Pour the salsa in the center of the pot. Do not stir
- Add pasta to the top, do not stir. Be sure to press the pasta down into the liquid so that they are submerged.
- Place the cover on the pot in the locked and sealed position. Pressure cook/manual on high for 5 minutes.
- Once the time expires perform a slow quick release to prevent splattering. Once the valve drops, remove the lid and stir.
- Top the mixture with cheese and place the lid on in the venting position for 2-3 minutes so the cheese can melt.
- Stir and serve with additional toppings as desired.
Instant Pot Taco Casserole leftovers (if you have any) can be stored in the refrigerator for up to four days and reheated in the microwave.
Top your casserole serving with corn chips for added saltiness and crunch!
