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Enchilada Rigatoni Recipe

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This recipe for Enchilada Rigatoni is from The Bietz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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) Mexicorn™ whole kernel corn with red & green peppers 2 cups shredded Mexican cheese blend (8 oz)
Directions:
Directions:
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; do not drain.

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

 

 

 

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