May 4 One-Pot Enchilada Rigatoni

You Will Need:

1 lb lean (at least 80% lean) ground beef

I can of mild enchilada sauce

1 can evaporated milk

1 lb uncooked rigatoni pasta

1 can whole kernel corn

2 cups shredded Mexican cheese

How to Make:

In a medium skillet, cook the ground beef until no longer pink; drain.

Add enchilada sauce, evaporated milk, 4 cups of hot water, pasta, and corn. Bring to a boil over high heat. Reduce the heat; simmer uncovered for 15 minutes; stirring occasionally. Do not drain.

Remove from heat; stir in cheese. Serve topped with crushed tortilla chips (if desired).

**Adapted from Pillsbury’s One-Pot Enchilada Rigatoni