Creamy Taco Pasta

Last night’s creation was a Creamy Taco Pasta in the InstantPot and I must say, it is fantastic! This recipe makes a lot and I didn’t notice that before I started cooking.. so I’m freezing some leftovers for future dinners. 👍

I’ve really been enjoying the InstantPot (and also my George Foreman Grill) and feel kinda bad that I didn’t explore with some of these recipes when Billy was here to enjoy them. But hey, he enjoyed being the cook and I certainly wasn’t going to argue. 😊

http://www.meatloafandmelodrama.com/instant-pot-creamy-taco-pasta/

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Looks delish! I made something similar last week. Always like a hearty pasta/meat dish in the crock pot sitting in the fish house. I have a Instant Pot as well and have used it a half dozen times. First off there’s really nothing “instant” about it. You still have all the same food prep to do and it takes 10 minutes or more to get up to pressure before it even starts to cook.

That being said the pressure really enhances the flavor of all the food imo. It does cut down on over all time. I made short ribs in about 90 minutes where the same dish would have been in the crock pot 6 to 8 hours. I still seem to gravitate back towards the crock pot rather than the Instant Pot.

Ok, I’m making that! Thanks Sharon!

Looks lovely! If I have more free time, I’ll try to do something like that.

Looks good Sharon.I think you have may get tired of all the left overs.

This is still one of my favorite meal prep recipes for my InstantPot, as it does make a big serving! I made it tonight with one change… I used small shells rather than medium shells, and it’s much better! I know, I know, the noodles themselves don’t technically taste different, but maybe it has a better overall balance with the small shells. 😁😋

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Looks delicious Sharon! Of course the noodles make it taste different! Just like how the yellow m&ms tastes different than the red ones!

I think the type of noodles you use does impact flavor more places to lock in sauce etc.
Looks like a fantastic meal!

This looks so good, and right up our kids’ alleys! Will definitely be checking it out! Thanks Sharon!

Small twist. Tonight is taco night but instead of making taco meat out of hamburger and seasoning we are using just chorizo. Used half a pound in breakfast last weekend so the other half goes to tacos.

Looks great Sharon!

Just tried it tonight but went with some real spicy salsa. It’s an easy dish we will go back to. Thanks for sharing

Sharon, from my experience;
If you can make the sauce ahead of time for multiple batches, only cook enough pasta for the meal at hand.
Leftover pasta in a sauce left in the refer for a few days will soak up all your liquid leaving you with a dry leftover.

Reheat your sauce and boil new pasta to sub aldente, then add the two together for a final incorporation of the flavors that finishes cooking the pasta for the individual meal.

That way when you need to add moisture it isn’t just plain water that will dilute the flavor of the sauce that you worked so hard top create! just a thought.

I should add I don’t insta pot.

Back in the day my pot was only instant when it got passed to me.

This looks awesome. Does anybody have a non-instapot recipe for this for the po’ folk that can’t afford these fancy kitchen gadgets?

Grouse

TheFamousGrouse wrote:

This looks awesome. Does anybody have a non-instapot recipe for this for the po’ folk that can’t afford these fancy kitchen gadgets?

Grouse

Do it in your saucepans brown and add seasonings as usual according to the recipe, Creamy Taco Pasta Cook pasta in another pot according to al dente directions and combine just before serving.

Should have read the recipe Sharon posted more closely. There’s a link to the non-instapot original version.

https://www.meatloafandmelodrama.com/one-pot-easy-taco-pasta/

Which I made tonight. #awesome.

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