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Mexi-Mac Skillet

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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.
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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Reviews

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Average Rating:
  • Barb
    May 27, 2020

    I made this recipe as posted with changes identified by other reviewers and it was so good. I made the following additions to the ingredients list: garlic, a yellow sweet pepper, two tablespoons of taco seasoning, a bit of cumin, more pasta and more water to account for it, and a few shakes of Chilula sauce. I think this took it from a very mild meal to one with a nice bit of zing, better for an adult palette. But this is a very nice basis for making an easy stove top meal that you can adjust to your own family’s tastes.

  • No_Time_To_Cook
    Feb 18, 2020

    No comment left

  • Christine
    Dec 16, 2019

    One skillet meals for the win! This was super simple and very tasty. I served it with some homemade cornbread (Creamed Corn Cornbread by Alton Brown) for a very yummy yet easy week night meal!

  • Allison
    Mar 20, 2019

    Very tasty, and I love that you don't have to cook the noodles separately. Very convenient to make and the leftovers are good as well. I up the amount of cheese a bit when I make it because my husband and I love cheese.

  • delowenstein
    Jan 19, 2019

    I had made this recipe on 1/15/2018. My changes: used shredded Asiago cheese, 1 cup water and about 1-1/4 frozen corn which was the frozen corn I'd had left in my freezer. I used Italian style tomato sauce and petite diced tomatoes. Everything else was kept the same. delowenstein

  • amehart
    Jan 13, 2019

    This came together very quickly for a hearty one pot meal that my family enjoyed very much. After reading the recipe and the reviews I did add some more spice by using the Rotel and taco seasoning in place of the spices, as Beth mentioned, plus I added a small can of diced jalapenos (or green chiles if you prefer it more mild.) Those changes ramped up the flavor quite a bit and we will definitely add to our rotation.

  • jennifer
    Dec 11, 2018

    I really don't know how this is getting good reviews.... Needs more salt, more spice and generally just more flavor.

  • Beth
    Nov 10, 2018

    Good recipe. It was perfect for a cold Saturday night of watching football game's. I sautéed green pepper and onions. Added to browned ground beef. I used 2 cans of rotel and a package of taco seasoning, instead of spices. Can of corn, a little water and added a little more elbow Mac. Stirred in schredded Mexican cheeses, just before serving, melting Perfectly! YUM

  • Haviechick
    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.

  • knscuba
    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.