One-Pot Enchilada Rigatoni

By Valarie

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) Green Giant™ Mexicorn™ whole kernel corn with red and green bell peppers
• 2 cups shredded Mexican cheese blend (8 oz)

Details

Servings 6
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

In nonstick 5-quart Dutch oven, cook beef with salt to taste over high heat, stirring frequently, until brown. Do not drain.

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.

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