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
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
-
Step1In nonstick 5-quart Dutch oven, cook beef with salt to taste over high heat, stirring frequently, until brown. Do not drain.
-
Step2Add 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.
-
Step3Remove 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
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Pillsbury Kitchens
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