This Green Chile Beef Enchilada Rigatoni is an easy, flavorful weeknight dinner the whole family will enjoy.
Dinner gets a Mexican-inspired twist with this Green Chile Beef Enchilada Rigatoni. It combines hearty rigatoni, savory shredded beef, tangy enchilada sauce and chopped green chiles for a comforting, quick meal that comes together in about 25 minutes.
For this recipe I used chopped green chiles and red enchilada sauce to build bold, layered flavor.
Once the rigatoni is cooked and drained, transfer it to a medium or large pot and add the red enchilada sauce.
Stir in the cooked shredded beef and chopped green chiles over medium heat until everything is warmed through.
Top with shredded cheese.
Cover the pot briefly to melt the cheese, then serve while hot.
Simple, satisfying, and ready in minutes—perfect for busy evenings.
Tips For Green Chile Beef Enchilada Rigatoni
Try switching proteins — shredded or diced chicken works well if you prefer it over beef.
Add a splash of heavy cream or a dollop of sour cream to the pasta for a richer, creamier texture.
Store leftovers in an airtight container in the refrigerator for 3–4 days and reheat gently on the stovetop or in the microwave.
Green Chile Beef Enchilada Rigatoni
Ingredients
- 1/2 pound dry rigatoni noodles
- 10 ounce can red enchilada sauce
- 1 cup lightly seasoned shredded beef, cooked
- Two 4.5 ounce cans chopped green chiles
- 1 cup shredded cheddar cheese
Instructions
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Cook pasta according to package directions. Drain and transfer to a medium or large pot.
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Pour the red enchilada sauce over the cooked pasta. Gently stir in the shredded beef and chopped green chiles until everything is evenly combined. Top with shredded cheddar, cover the pot until the cheese melts, then serve warm.
Nutrition
Disclaimer: This post is in partnership with Old El Paso. All thoughts and opinions are my own. Thank you for supporting the brands that make this recipe possible.
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