Today’s recipe is one of my new favorite dishes. I mean, what’s not to love about macaroni, cheese and beef? Am I right? Mix in some Tex-Mex flavors, and you have got one delicious dish! One that is sure to become a family favorite of adults and kids alike.
The bonus is that it’s done in one pot. No waiting for a big pot of water to boil or an extra pot to wash. The pasta cooks right in the same skillet with the beef. This One Pot Mexican Macaroni Skillet can be on your table in about 35-40 minutes counting prep time, too. That makes it a great option for a weeknight comfort food meal!
The macaroni I had on hand was a brown rice pasta from the Tinkyada brand. It’s a good brand to use in one pot meals if you need or want to use a gluten-free pasta. It holds up better in preparations like this better than some of the other brands I’ve tried.
If you are looking for a great regular pasta brand, I really like the Montebello Organic Pasta. The texture and taste of their pasta is seriously good.
I’m all about one pot meals like this One Pot Mexican Macaroni Skillet. Simple, tasty and made with real food ingredients. Can’t beat that!
One Pot Mexican Macaroni Skillet
- 1 tbsp ghee or oil of choice
- 1 lb . lean ground beef
- 1 medium white onion , finely chopped
- 1 medium green bell pepper , diced
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 (15 oz.) can of tomato sauce
- 2 cups water
- 2 cups macaroni (Jovial Foods brown rice pasta recommended for gluten-free)
- 2 cups grated monterey jack , divided
- 1 cups frozen sweet corn , defrosted
- sea salt to taste
- 2-3 tbsp chopped fresh cilantro
Heat oil in a 10.5-inch skillet that has a lid over medium-high heat. Add ground beef, breaking it up with a spoon as it browns, about 5-6 minutes. Add the onion and bell pepper when almost no pink remains. Continue to cook until vegetables have softened, about 5 minutes. Stir in the chili powder, garlic powder and cumin until meat and vegetables are fully coated.
Stir in water, tomato sauce and pasta. Reduce heat, cover and let cook, stirring occasionally, until pasta is tender, about 15-20 minutes. Cook time may vary depending on brand of pasta, so check for doneness often starting at the 15 minute mark.
Turn off the heat. Add the corn and one cup of the cheese, season to taste with sea salt, and gently stir to combine. Top with remaining cheese and cilantro, then serve.
The heat level of chili powders can vary, so you may want to adjust accordingly. Just use your own best judgment.