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One-Pot Enchilada Rigatoni

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One-Pot Enchilada Rigatoni
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 8
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Can't choose between Mexican and Italian tonight? You can have both with this easy, cheesy meal.

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

  • 1 In nonstick 5-quart Dutch oven, cook beef with salt to taste over high heat, 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; simmer uncovered 15 minutes, stirring occasionally; do not drain.
  • 3 Remove from heat; stir in cheese. Serve topped with crushed tortilla chips, cilantro and chopped green onions, if desired.
Tips  

Like it spicy? Use medium or hot enchilada sauce instead of mild.

Want to lighten it up? Ground turkey makes a fine substitute for the beef in this recipe.

Nutrition Information 
No nutrition information available for this recipe
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