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
   (21)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
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
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
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!!!"

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