Instant Pot Cheesy Taco Pasta combines seasoned ground beef, tender pasta, black beans, salsa, and melted cheddar cheese in one easy dinner. Top it with crunchy Fritos, sour cream, and fresh tomatoes for a delicious meal packed with taco flavor.
I love this recipe because it combines two family favorites: tacos and pasta. The Instant Pot makes everything easy, and everyone can add their favorite toppings. It’s a fun dinner that doesn’t leave me with a sink full of dishes.
Why I Love This Recipe
About the Ingredients
- Ground Beef: Adds hearty flavor and makes this pasta a filling meal.
- Taco Seasoning: Gives the beef that classic taco flavor.
- Salsa: Adds tomatoes, seasoning, and a little spice.
- Pasta: Use your favorite short pasta, such as rotini or penne.
- Black Beans: Add extra protein and texture.
- Fritos: Give the finished pasta a delicious crunch.
- Cheddar Cheese: Melts into the pasta for a cheesy finish.
- Water: Provides the liquid needed to pressure cook the pasta.
- Sour Cream: Adds a cool, creamy topping.
- Cherry Tomatoes: Add fresh flavor and color.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Cheesy Taco Pasta
Brown the Beef: Select Sauté on the Instant Pot. Add the ground beef and cook until browned, breaking it into crumbles. Drain excess grease if needed.
Add the Ingredients: Stir in the taco seasoning. Pour in the water and scrape the bottom of the pot to loosen any browned bits. Add the pasta, black beans, and salsa, keeping the pasta mostly covered with liquid.
Pressure Cook: Secure the lid and cook on High Pressure for 4 minutes. Carefully perform a quick release.
Make It Cheesy: Stir in the cheddar cheese until melted. Top with Fritos, sour cream, and cherry tomatoes before serving.
Tips I Found Helpful
- Brown the Beef: Cook the ground beef completely before pressure cooking, and drain any excess grease.
- Prevent the Burn Warning: Scrape the bottom of the Instant Pot after adding water to remove any browned bits.
- Add Cheese Last: Stir in the cheddar after pressure cooking so it melts into the pasta.
- Keep Fritos Crunchy: Add them just before serving so they don’t get soggy.
- Store Leftovers: Refrigerate in an airtight container for up to 3–4 days. Store the Fritos separately and add them when serving.
More Taco Recipes I Love
Instant Pot Cheesy Taco Pasta
Instant Pot Cheesy Taco Pasta combines seasoned ground beef, pasta, black beans, and melted cheddar for an easy one-pot dinner.
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 16 ounces salsa
- 16 ounces uncooked pasta
- 1 (16-ounce) can black beans, drained and rinsed
- 2 cups Fritos
- 16 ounces cheddar cheese, shredded
- 3 cups water
- Sour cream, for topping
- 4 ounces cherry tomatoes, halved
Instructions
- Select Sauté on the Instant Pot. Add the ground beef and cook until browned, breaking it into crumbles. Drain excess grease if needed.
- Stir in the taco seasoning.
- Pour in the water and scrape the bottom of the pot to remove any browned bits.
- Add the uncooked pasta and black beans. Spoon the salsa over the top, keeping the pasta mostly covered with liquid.
- Secure the lid and cook on High Pressure for 4 minutes.
- Carefully perform a quick pressure release.
- Stir in the shredded cheddar cheese until melted and creamy.
- Top with Fritos, sour cream, and cherry tomatoes. Serve warm.
Notes
Deglaze the bottom of the Instant Pot before pressure cooking to help prevent a burn warning. Add the Fritos just before serving so they stay crunchy. Doritos can also be used as a topping.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 1153Total Fat: 67gSaturated Fat: 23gUnsaturated Fat: 44gCholesterol: 143mgSodium: 1611mgCarbohydrates: 85gFiber: 11gSugar: 5gProtein: 51g
Thanks So Much for Sharing this Awesome Recipe for Cheesy Taco Pasta, It Sounds Delicious! I Love this Recipe b/c it Combines 3 of My Favorite Things: Mexican Food from the Taco, Italian Food from the Pasta, & My Favorite Part the CHEESE! I Also Love How Easy this Recipe is to Make b/c I’m Know Martha Stewart or Anything! Thanks Again for Sharing this Yummy Recipe with Us, Have a Blessed Day My Friend! – Jana
I wonder, have you had any success making salsa in the IP? This looks delish too by the way!
Oh my goodness! I made this last night for the family and it was so good! My 7 year old son had two helpings, came down after bed and wanted more and then wanted to take some for lunch today. I used ground chicken instead of beef and refried beans instead of black beans so my kids wouldn’t notice them (they can be a bit picky). I found some “healthier” dorito type chips on sale (paqui nacho cheese chips) too so I tried those. I’m sure it would be just as good without all the changes but I guess I was trying to make it just a tad healthier to assuage my mom guilt LOL! Couldn’t have been easier to make though!
O wow great! I love this one also 🙂 so happy your family liked it.
Sounds delish! Do you cook the meat all the way through before adding the salsa, beans, pasta & water? Can’t wait to try this ?
This was my very first dish in my instant pot and it was wonderful! Thank you for sharing your recipe!
Use the move device and move it on leading of the walls.
Followed the recipe exactly and got the burn notice. Cleaned it out, put a little more liquid in and tried again and got burn again. Any idea what happened? I just let it sit with the burn on for a few minutes because I figured it was cooking at least… We ate it anyway, but there was a lot of burnt mess to clean up.
Deglazing helps after using saute mode, to prevent the burn alarm.
Does this recipe need one pound of cheese? Thanks
When you layer it in the bowl is the mixture hot? Taking it to a Cinco party. Will it be ok to serve if it cools?
kool taco pasta
Serving size is 4… cups? For 687 calories?