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!!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Pasta
Cuisine: American
Keyword: ground beef mac and cheese, mac and cheese with ground beef, Tex Mex mac and cheese
Servings: 8
Calories: 357kcal
Author: Averie Sunshine
Ingredients
2tablespoonsolive oil
1large/extra-large sweet vidalia oniondiced small
1poundlean ground beefI used 90% lean
1large/extra large red bell pepperdiced small
1cupcornI used frozen straight from the freezer
1cupelbow macaronidry, uncooked
1cupwater
one 14.5-ounce can diced tomatoesdo not drain
one 8-ounce can tomato sauce
1tablespooncuminplus more if desired
1tablespoonchili powder
2teaspoonsMexican oreganoregular oregano may be substituted
1teaspoonkosher saltplus more if desired
1teaspoonfreshly ground black pepperor to taste
pinchcayenne pepperoptional and to taste
1 to 2cupsshredded cheeseI used a Mexican shredded cheese blend
fresh cilantrofinely minced for garnishing
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.