Main Dishes

Enchilada Rigatoni in the Ninja

43

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

8
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

Nothing tastes more like summer than a cold, refreshing glass of Old-Fashioned Blackberry Lemonade! Let the berries sit in a mason jar with sugar and water, squeeze in some lemons, and you've got an easy treat ready with just a few minutes of work. The perfect balance of sweet and tart, this fresh juice is a simple and delicious way to take advantage of ripe summer blackberries!

1 c fresh blackberries
1/2 c sugar
2 1/2 c boiling water
3/4 c freshly squeezed lemon juice
4
  1. Place the blackberries and the sugar in a quart jar. Fill the jar with boiling water; stir to dissolve the sugar. Let sit at room temperature until cool (at least 4 hours or overnight).
  2. To...
    See the full directions on my site
Nutritions

Calories
54

Sodium
8mg
0% DV

Fat
9g
14% DV

Protein
4g
8% DV

Carbs
16g
5% DV

Fiber
7g
30% DV
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