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)
Preparation
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.
