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One-Pot Enchilada Rigatoni

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By Pillsbury Kitchens
Updated Aug 2, 2016
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Can't choose between Mexican and Italian tonight? You can have both with this easy, cheesy meal.

One-Pot Enchilada Rigatoni

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 6
  • Servings 8
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Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 can (19 oz) Old El Paso™ Mild Red 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)

Instructions

  • 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.

Nutrition

530 Calories
17g Total Fat
29g Protein
63g Total Carbohydrate
6g Sugars

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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