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Enchilada Rigatoni Recipe – Easy One Pot Dinner


Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

INGREDIENTS:
1 lb lean (at least 80%) ground beef
1 can (19 oz) mild enchilada sauce
1 can (12 oz) evaporated milk
1 lb uncooked rigatoni pasta
1 can (11 oz) Mexican style corn
2 cups shredded Mexican or Fiesta cheese blend (8 oz)
Optional: tortilla chips, cilantro and chopped green onions

DIRECTIONS:

1:  Cook beef over high heat in a nonstick 5-quart pot, stirring frequently, until brown. Do not drain.

2:  Add enchilada sauce, evaporated milk, 4 cups hot water, the pasta and corn. Heat to boiling over high heat. Reduce heat and simmer uncovered 15 minutes, stirring occasionally.  Do not drain.

3:  Remove from heat and stir in cheese. Serve topped with crushed tortilla chips, cilantro and chopped green onions, if desired.

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Darlene’s Tips:  Any shape pasta will work. You can use hot enchilada instead of mild if you like it spicy. When you cook the ground beef, you can add chopped onions and/or peppers of any ingredients you want.  Any ground meat will work.  If you can’t find mexican corn, just use regular corn or any vegetable you like.  Topping this dish with sour cream and/or salsa would be delish!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

 

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