One-Pot Enchilada Rigatoni

Ingredients

1

lb lean (at least 80%) ground beef

1

can (19 oz)  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)

Directions

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.