One-Skillet Tex Mex Mac and Cheese
User Reviews
4.7
42 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
8
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Calories
357 kcal
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Course
Main Course
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Cuisine
American
One-Skillet Tex Mex Mac and Cheese
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An EASY recipe that's made in ONE skillet so you don't have to cook the pasta separately!! Loaded with ground beef, peppers, tomatoes, cheese, and cilantro! A family FAVORITE that feeds a crowd!!
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Ingredients
- 2 tablespoons olive oil
- 1 large/extra-large sweet vidalia onion diced small
- 1 pound lean ground beef I used 90% lean
- 1 large/extra large red bell pepper diced small
- 1 cup corn I used frozen straight from the freezer
- 1 cup elbow macaroni dry, uncooked
- 1 cup water
- One 14.5-ounce can diced tomatoes do not drain
- one 8-ounce can tomato sauce
- 1 tablespoon cumin plus more if desired
- 1 tablespoon chili powder
- 2 teaspoons Mexican oregano regular oregano may be substituted
- 1 teaspoon kosher salt plus more if desired
- 1 teaspoon freshly ground black pepper or to taste
- pinch cayenne pepper optional and to taste
- 1 to 2 cups shredded cheese I used a Mexican shredded cheese blend
- fresh cilantro finely minced for garnishing
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Instructions
- To a large skillet, add the olive oil, onion, beef, and cook over medium-high heat until beef is cooked through and onion is soft and translucent, about 7 minutes; crumble beef and stir frequently to ensure even cooking.
- Add the bell pepper, corn, macaroni, water, tomatoes, tomato sauce, cumin, chili powder, oregano, salt, pepper, stir to combine.
- Lower heat to medium low, cover, and allow mixture to simmer for about 20 minutes, or until pasta is tender and cooked through. Stir a couple times while simmering to ensure even cooking.
- Uncover, turn off the heat, add the cheese, and stir to combine and until melted. Taste and check for seasoning balance. If necessary add more salt or seasonings (I added an additional 1 teaspoon salt and 1 teaspoon of cumin).
- Evenly sprinkle the cilantro and serve immediately.
Notes
- Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition Information
Show Details
Serving
1
Calories
357kcal
(18%)
Carbohydrates
18g
(6%)
Protein
26g
(52%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
10g
Cholesterol
78mg
(26%)
Sodium
742mg
(31%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 357kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 78mg | 26% |
| Sodium | 742mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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