A quick, comforting, and cheesy meal that combines the flavors of tacos with pasta all in one pot! Perfect for busy weeknights, this recipe comes together fast without sacrificing flavor.

Ingredients

1 pound (450 g) ground beef (85–90% lean)
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon taco seasoning
Salt and freshly ground black pepper, to taste
1 (8-ounce/225 g) can tomato sauce
1 cup mild salsa (homemade or store-bought)
3 cups (700 ml) beef stock
12 ounces (340 g) uncooked medium pasta shells
6 ounces (170 g) cheddar cheese, shredded (~1½ cups)
½ cup heavy cream
2 tablespoons fresh cilantro leaves, chopped

Instructions

Brown the beef:
Press the SAUTE button on your Instant Pot. Add the ground beef and cook, breaking it up with a spatula, until fully browned and no longer pink (about 3 minutes).
Cook aromatics:
Add the diced onion and garlic to the pot. Sauté for 2 minutes until fragrant, then turn off the SAUTE function.
Add seasonings and liquids:
Stir in the taco seasoning, salt, and pepper. Add the tomato sauce and salsa, then pour in the beef stock.
Add the pasta:
Spread the uncooked pasta over the beef mixture. Press the pasta gently into the liquid so that it’s mostly submerged. If needed, add a splash of water to ensure the pasta is covered.
Pressure cook:
Close the Instant Pot lid and set the valve to SEALING. Press PRESSURE COOK or MANUAL on high for 4 minutes.
Release pressure and finish:
Once cooking is complete, carefully perform a quick release to release the steam. Stir the pasta gently, then mix in the heavy cream and shredded cheddar until smooth and creamy.
Garnish and serve:
Sprinkle with chopped fresh cilantro and serve warm.

Why You’ll Love This Recipe

One-pot meal: Minimal cleanup and maximum flavor.
Kid-friendly: Cheesy, comforting, and packed with familiar taco flavors.
Quick and easy: Ready in under 30 minutes from start to finish.
Flexible: Works with any favorite pasta shape or level of spiciness.

Tips

Stir the pasta well before pressure cooking to prevent sticking.
Use freshly shredded cheese for better melting and creaminess.
Adjust the amount of taco seasoning to suit your taste.
If the sauce seems too thick after cooking, add a splash of stock or water to loosen it.

Variations and Substitutions

Protein swap: Ground turkey, chicken, or plant-based meat alternatives work well.
Spice level: Use hot salsa or add chopped jalapeños for a spicier dish.
Dairy-free: Substitute the cheese with vegan cheese and heavy cream with coconut cream.
Veggie boost: Add bell peppers, corn, or black beans before cooking for extra nutrition.

FAQs

Can I use different pasta shapes?
Yes! Most medium pasta shapes like rotini, penne, or farfalle work well.

Can I make this ahead of time?
Yes, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Is this freezer-friendly?
You can freeze it, but omit the cream and cheese when freezing—add them when reheating for best results.

Can I make it spicy?
Absolutely! Add chili flakes, hot salsa, or a dash of cayenne pepper to taste.

Serving and Suggestions

Serve with a dollop of sour cream or guacamole for extra creaminess.
Top with sliced jalapeños, chopped tomatoes, or avocado.
Pair with a simple green salad or tortilla chips for a full meal.
Sprinkle extra cheddar or Mexican blend cheese on top for a melty finish.