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Mexi-Mac Skillet

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

This is the yummiest, quickest recipe I have. There’s no need to precook the macaroni. Everything comes together in one smart skillet. —Maurane Ramsey, Fort Wayne, Indiana
Mexi-Mac Skillet Recipe photo by Taste of Home
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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

  1. In a large nonstick skillet, cook beef with onion over medium-high heat until no longer pink, 5-7 minutes; crumble meat.
  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.

Nutrition 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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