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Easy One Pot Enchilada Rigatoni Recipe

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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!

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) whole kernel corn
2 cups shredded Mexican cheese blend (8 oz)
Optional: tortilla chips, sour cream, salsa, cilantro, chopped green onions, jalapenos, etc.


1:  Cook beef over high heat in a 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 the cheese and serve.

4: Optional: Top with optional toppings of your choice before serving. You could set up a little toppings bar and let everyone add their own toppings.

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Darlene’s Tips:  You can use any shap pasta and can add whatever other ingredients you like to the mix. Some black beans or pinto beans would be awesome. You can also swap out for ground chicken or ground turkey instead of beef.

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


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