Skillet-Baked Tex Mex Macaroni
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 14.79 ml vegetable oil
- 1 onion, chopped fine
- 1 green bell pepper, cut into 1/2-inch pieces
- 3 garlic cloves, minced
- 29.58 ml chili powder
- 0.61 ml cayenne powder
- 453.59 g lean ground beef (90 percent lean)
- 473.18 ml water
- 425.24 g can tomato sauce
- 226.79 g elbow macaroni
- 236.59 ml frozen corn
- 127.57 g can chopped green chilies
- 226.79 g shredded mexican cheese, blend
- salt
- pepper
- 29.58 ml minced fresh cilantro
directions
- Adjust oven rack to middle position and heat oven to 475 degrees.
- Heat oil in large ovensafe nonstick skillet over medium heat until shimmering.
- Add onion and bell pepper and cook until softened, 5-7 minutes.
- Stir in garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds.
- Stir in beef, breaking up meat with wooden spoon, and cook until no longer pink, about 1 minute.
- Stir in water, tomato sauce, and pasta.
- Cover and increase heat to med-high, and cook at vigorous simmer, stirring often, until pasta is tender, 9-12 minutes.
- Off heat, stir in corn, chiles, and 1 cup cheese and season with salt and pepper to taste.
- Sprinkle remaining 1 cup cheese evenly over top.
- Transfer skillet to oven and bake until cheese has melted and browned, 10-15 minutes.
- Sprinkle with cilantro and serve.
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