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One-Pot Enchilada Rigatoni

One-Pot Enchilada Rigatoni
May All of your Tuesdays have tacos.
  • Prep 30 min
  • Total 30 min
  • Ingredients 6
  • Servings 8
Can't choose between Mexican and Italian tonight? You can have both with this easy, cheesy meal.
Updated August 2, 2016

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)

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
9g
44%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
800mg
33%
Potassium
350mg
10%
Total Carbohydrate
63g
21%
Dietary Fiber
3g
13%
Sugars
6g
Protein
29g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
35%
35%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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