Mexi-Mac Skillet Recipe
Mexi-Mac Skillet Recipe photo by Taste of Home
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Mexi-Mac Skillet Recipe

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4.5 19 23
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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.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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

Nutritional Facts

1 cup: 283 calories, 11g fat (5g saturated fat), 55mg cholesterol, 716mg sodium, 23g carbohydrate (8g sugars, 4g fiber), 25g protein Diabetic Exchanges: 1 starch, 3 lean meat, 1 vegetable.


  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.
Originally published as Mexi-Mac Skillet in Light & Tasty October/November 2007, p26

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dschultz01 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."

bjsilve0 237227
Reviewed Nov. 12, 2015

"Easy and excellent flavor."

No_Time_To_Cook 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."

subard 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."

cmb1940 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."

HBcook 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."

homemaker27 170935
Reviewed Dec. 13, 2012

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

homemaker27 100575
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 "

hprusia 170932
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! :-)"

jmrw2 109231
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:)"

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