Mexi-Mac Skillet Recipe

4.5 28 31
Mexi-Mac Skillet Recipe
Mexi-Mac Skillet Recipe photo by Taste of Home
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Mexi-Mac Skillet Recipe

Read Reviews
4.5 28 31
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.

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  • 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

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Reviews forMexi-Mac Skillet

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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."

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."

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