One-Pot Enchilada Rigatoni Recipe
INGREDIENTS:
1 lb lean (at least 80%) ground beef
1 can (19 oz) Old El Paso™ mild enchilada sauce
1 can (12 oz) evaporated milk
1 lb uncooked rigatoni pasta
1 can (11 oz) whole kernel corn with red and green bell peppers
2 cups shredded Mexican cheese blend (8 oz)
DIRECTIONS:
Step 1: In nonstick 5-quart Dutch oven, cook beef with salt to taste over high heat, stirring frequently, until brown. Do not drain.
Step 2: Add enchilada sauce, evaporated milk, 4 cups hot water, the pasta and corn. Heat to boiling over high heat. Reduce heat; simmer uncovered 15 minutes, stirring occasionally; do not drain.
Step 3: Remove from heat; stir in cheese. Serve topped with crushed tortilla chips, cilantro and chopped green onions, if desired.
Source and Image: Pillsbury.com Recipes
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