Mexi-Mac Skillet Recipe

4.5 30 33
Mexi-Mac Skillet Recipe
Mexi-Mac Skillet Recipe photo by Taste of Home
Publisher Photo

Mexi-Mac Skillet Recipe

Read Reviews
4.5 30 33
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 extra-lean ground beef (95% 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
  • 1/2 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: 318 calories, 10g fat (4g saturated fat), 75mg cholesterol, 755mg sodium, 28g carbohydrate (9g sugars, 5g fiber), 32g protein. Diabetic Exchanges: 1 starch, 3 lean meat, 1 vegetable.

Popular Videos

  • 1 pound extra-lean ground beef (95% 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
  • 1/2 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMexi-Mac Skillet

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Haviechick User ID: 8433230 288142
Reviewed May. 24, 2018

"Made this according to the recipe except that I used tomatoes with jalapenos and added garlic I only put in about 1/2 tsp of chili powder. It was good but not over the top good."

MY REVIEW
[email protected] User ID: 1426899 286763
Reviewed Apr. 16, 2018

"Made it according to directions the first time. Will probably add black beans and more chili powder the next time. Super good and easy on a chilly weekday night."

MY REVIEW
Loiscooks User ID: 3656565 283969
Reviewed Feb. 19, 2018

"I added a can of black beans, increased the chili powder to one tablespoon, and added some garlic. I also cut the oregano to 1/2 tsp. This tasted much better than it looked. My husband told me to make sure I keep the recipe."

MY REVIEW
mamaknowsbest User ID: 5826120 281799
Reviewed Jan. 9, 2018

"Classic recipe! Been using this recipe for years. Easiy variations include using spicy ground pork in place of beef. Or adding a can of drained black beans at end. This makes a great weeknight meal. Perfect side dishes include salad or a tray of fresh fruit. As a volunteer feild editor with Taste of Home magazine I enjoy recipes that are easily adaptable to my family’s tastes!"

MY REVIEW
MarineMom_texas User ID: 31788 281552
Reviewed Jan. 5, 2018

"This recipe is fabulous. It was perfect on a cold evening. I followed the recipe but did add a little more chili powder (about a teaspoon more) to increase the flavor but use your own judgment. This is a quick and easy recipe and perfect for when you are in a hurry to get dinner on the table. I highly recommend this recipe.

Volunteer Field Editor"

MY REVIEW
Oilpntr User ID: 2827642 277442
Reviewed Nov. 8, 2017

"A quick yet highly satisfying meal. So delicious that family members went back for third helpings."

MY REVIEW
cynandtom User ID: 9293260 272101
Reviewed Aug. 23, 2017

"Great dish! I made a few adaptations. I wanted a heavier pasta (double) ratio and to add kidney beans. To accommodate that I : Added half a a chili packet to beef/onion mixture and the other half to the spice mixture. I added another can of sauce and doubled the water, but used beef stock instead . A definite keeper!"

MY REVIEW
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."

Loading Image