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Mexi-Mac Skillet Recipe

Mexi-Mac Skillet Recipe

This dish really saves time because it eliminates the need to precook the pasta and makes a family-pleasing supper in minutes! This is the tastiest and quickest recipe I have. —Maurane Ramsey, Fort Wayne, Indiana
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings


  • 1 pound lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 cup fresh or frozen corn
  • 1/2 cup water
  • 1-1/4 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2/3 cup uncooked elbow macaroni
  • 2/3 cup shredded reduced-fat cheddar cheese


  • 1. In a large nonstick skillet, cook beef and onion over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles. Drain.
  • 2. Stir in tomatoes, tomato sauce, corn, water and seasonings; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, 15-20 minutes or until macaroni is tender. Sprinkle with cheese. Yield: 5 servings.

Nutritional Facts

1 cup equals 283 calories, 11 g fat (5 g saturated fat), 55 mg cholesterol, 716 mg sodium, 23 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Reviews for Mexi-Mac Skillet

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Reviewed Nov. 12, 2015 Edited Feb. 10, 2016

"Easy to make and I thought it tasted pretty good, but the wife didn't care for the tomatoes, so unfortunately, probably won't make this one again."

Reviewed Nov. 12, 2015

"Easy and excellent flavor."

Reviewed Oct. 26, 2014

"This was very good and easy to make. I pre-cooked the noodles and also made many of the changes listed, such as green pepper, olives, and minced garlic."

Reviewed Oct. 7, 2014

"very easy, change it up a little, used velvetta, cut back on the oregano. This is a go to when I want fast comfort food."

Reviewed Sep. 30, 2014

"Very good and easy to make. I added half a green pepper, diced. About a dozen black olives, sliced and a half teaspoon of cumin. I used a 14 1/2 oz can of corn, drained and used the liquid in place of the water. I used mexican blend cheese instead of cheddar. Will make this again for sure."

Reviewed Feb. 4, 2014

"I bought Muir Glen Fire Roasted Diced Tomatoes and the sauce is very thick. I cooked the macaroni(1 cup) and added a chopped green pepper to the onion. It was not at all runny. I can't imagine making this with uncooked pasta. Very easy and very good weeknight dinner."

Reviewed Dec. 13, 2012

"i did add about double macaroni and simmered 30 minutes and the macaroni was perfect. my boys loved it!!!"

Reviewed Dec. 13, 2012

"okay the changes i made was i added fresh minced garlic with the meat and onion, used a can of rotel tomatoes (mild) instead of the diced tomatoes, used a 15 oz can of tomato sauce, increased the water to 3/4 cup, used canned green giant steam crisp super sweet yellow and white whole kernel corn, added a little more chili powder and will use regular cheddar cheese but more than it calls for ;). it's cookn rite now and will be ready for my two boys 8 and 6 when they get off the bus in 30 minutes "

Reviewed Oct. 14, 2010

"I cut the oregano in half and added 1/2 t. of cumin. I make this on a regular basis and we really like it. Yum! :-)"

Reviewed Feb. 24, 2010

"We loved it! I substituted small diced tomatoes with seasonings for the diced tomato, and added a little garlic and it was good :) The family loved it:)"

Reviewed Feb. 4, 2010

"Easy to make and really good!"

Reviewed Jan. 31, 2010

"My daughter loved it!! I used a can of Rotel instead of the diced tomatoes and taco seasoning instead of the spices. Plenty left over for tomorrow's dinner!"

Reviewed Jan. 29, 2010

"As did other reviewers, I added more chili powder, garlic (granulated), and cumin. I thought the macaroni was a tad underdone, and would recommend either a longer simmering time or partial pre-cooking (boiling in water) prior to adding. I would also recommend petite diced tomatoes over regular diced tomatoes."

Reviewed Jan. 28, 2010

"Actually, I didn't make this recipe at all, but used the overall idea to use up leftover chili we had and it turned out fantastic! I added pasta and corn to the already made chili (added just a little water to account for the added pasta) and allowed it to slow simmer on the stove with occasional stirring. Fantastic! The only difference between mine and this was that ours had beans and we didn't have cheese to put on top. I would definitely do this again, whether from scratch or as a way to stretch leftovers."

Reviewed Jan. 27, 2010

"substituted garlic granuals for salt, added drained and rinsed can of kidney beans, substituted 1 cup frozen chopped mirepoix mix for onion and added extra 1/3 cup macroni. cooked in stock pot. wonderfully tasty and loved by hubby and kids alike!!"

Reviewed Jan. 29, 2009

"needs some garlic and maybe some chili beans"

Reviewed Sep. 23, 2008

"Awesome recipe. Added 2 cloves garlic & 1 tsp cumin. Increased chili powder to 2 tblspn, tomato sauce to 15oz can, and added slightly more pasta. Substituted garlic salt for salt. YUMMY!!! Whole family loves it!!!"

Reviewed Sep. 14, 2008

"Great recipe. A little garlic and a can of chili beans makes it perfect"

Reviewed Sep. 7, 2008

"Followed recipe, except add 2 cloves of garlic and 1/4 teaspoon cumin. My family loved it."

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