Enchilada Rigatoni in the Ninja

January 04, 2015

145

Can't choose between Mexican and Italian tonight? You can have both with this easy, cheesy meal.

1 lb lean ground beef
1 can (19 oz) mild enchilada sauce
1 can (12 oz) evaporated milk
1 box (16 oz) uncooked rigatoni pasta
1 can (11 oz) corn, drained
2 cups shredded Fiesta blend cheese

1. In the Ninja, cook beef with salt to taste over high heat, until done. Drain any grease. 2. Add enchilada sauce, evaporated milk, and corn. Cover and simmer on stovetop low. 3. In a saucepan, cook the rigatoni pasta until done, drain water. 4. Stir the pasta into the sauce and simmer on stovetop low for about 5-10 mins. Turn off heat; stir in cheese. Serve topped with crushed tortilla chips, cilantro and chopped green onions, if desired.

Nutritions

Calories
669

Sodium
538mg
22% DV

Fat
36g
55% DV

Protein
25g
50% DV

Carbs
18g
6% DV

Fiber
3g
15% DV