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

Mexi-Mac Skillet Recipe

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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

Ingredients

  • 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 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.

Directions

  1. In a large nonstick skillet over medium-high heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt.
  2. Bring to a boil; stir in macaroni. Reduce heat; cover and simmer for 18-22 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

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

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
Reviewed Dec. 13, 2012

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

MY REVIEW
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

MY REVIEW
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! :-)

MY REVIEW
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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