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.