Mexi-Mac Skillet Recipe

4.5 23 27
Mexi-Mac Skillet Recipe
Mexi-Mac Skillet Recipe photo by Taste of Home
Publisher Photo

Mexi-Mac Skillet Recipe

Read Reviews
4.5 23 27
Publisher Photo
This is the yummiest, quickest recipe I have. There’s no need to pre-cook the macaroni. Everything comes together in one smart skillet. —Maurane Ramsey, Fort Wayne, Indiana
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1-1/4 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 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
  • 2/3 cup uncooked elbow macaroni
  • 2/3 cup shredded reduced-fat cheddar cheese

Directions

In a large nonstick skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes.
Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese. Yield: 4 servings.
Originally published as Mexi-Mac Skillet in Light & Tasty October/November 2007, p26

Nutritional Facts

1-1/4 cups: 366 calories, 15g fat (6g saturated fat), 84mg cholesterol, 789mg sodium, 28g carbohydrate (9g sugars, 5g fiber), 32g protein. Diabetic Exchanges: 1 starch, 3 lean meat, 1 vegetable.

  • 1 pound lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1-1/4 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 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
  • 2/3 cup uncooked elbow macaroni
  • 2/3 cup shredded reduced-fat cheddar cheese
  1. In a large nonstick skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes.
  2. Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese. Yield: 4 servings.
Originally published as Mexi-Mac Skillet in Light & Tasty October/November 2007, p26

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Reviews forMexi-Mac Skillet

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Angel182009 User ID: 6228642 263132
Reviewed Mar. 6, 2017

"I doubled everything in the recipe but the meat. This was delicious and I loved that I had leftovers to freeze by doing this."

MY REVIEW
amygerman15 User ID: 6030819 261353
Reviewed Feb. 15, 2017

"I doubled the noodles and tomato sauce."

MY REVIEW
enderslove User ID: 5544956 259351
Reviewed Jan. 7, 2017

"My family loves this! I made it with ground turkey and added more chili powder to spice it up."

MY REVIEW
DWare5883 User ID: 5884353 255767
Reviewed Oct. 22, 2016

"Made to recipe. Pretty good but not amazing. Would give 3.5 stars if I could. Very easy to make for a quick meal. Definitely a recipe you can add or change things to make it your own or give it something extra."

MY REVIEW
dschultz01 User ID: 1076910 237257
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."

MY REVIEW
bjsilve0 User ID: 172187 237227
Reviewed Nov. 12, 2015

"Easy and excellent flavor."

MY REVIEW
No_Time_To_Cook User ID: 6334849 135014
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."

MY REVIEW
subard User ID: 7782916 78708
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."

MY REVIEW
cmb1940 User ID: 1028862 135013
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."

MY REVIEW
HBcook User ID: 2966570 98710
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."

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