If you asked anyone in our family what they wanted for dinner it most likely to be either something Mexican or something Italian. In efforts to make everyone happy (and to keep my time around the stove), I’ve concocted a one pot winner: Mexican Rigatoni.
Mexican Rigatoni
Ingredients
Scale
- 1 lb. ground beef
- Salt and pepper
- 1tsp ancho pepper
- 1 tsp cumin powder
- 1 tsp garlic powder
- 1 can of enchilada sauce
- 1 can evaporated milk
- 1 lb. rigatoni pasta, uncooked
- 1 can of Mexican corn
- 1/2 can black beans, rinsed
- 2 cups Mexican blend shredded cheese
- For garnish, tortilla chips, Pico de Gallo, sour cream, green onions
Instructions
- in a dutch oven, brown beef with seasonings on high heat, stirring frequently, until brown. Do not drain.
- Add enchilada sauce, evaporated milk, 4 cups hot water, pasta, corn and beans and heat to boiling over high heat.
- Reduce heat, simmer uncovered 15 minutes, stirring occasionally.
- Remove from heat; stir in cheese until blended.
- Serve topped wth garnishes.
Enjoy another one-pot wonder with this Tuscan Pork Chops with Spinach and Cannellini Beans.
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