Enchilada Rigatoni in the Ninja

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.