Best Mexi Mac Skillet Recipes

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MEXI-MAC SKILLET



Mexi-Mac Skillet image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

  • 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 : Calories 318 calories, Fat 10g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

MEXI-MAC SKILLET



Mexi-Mac Skillet image

Make and share this Mexi-Mac Skillet recipe from Food.com.

Provided by 55tbird

Categories     < 30 Mins

Time 30m

Yield 5 serving(s)

Number Of Ingredients 12

1 lb lean ground beef (90% lean)
1 large onion, chopped
14 1/2 ounces diced tomatoes, undrained
8 ounces tomato sauce
1 cup frozen corn
1 (14 ounce) can black beans, drained
1/2 cup water
1 1/4 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded reduced fat Cheddar cheese

Steps:

  • In a large nonstick skillet over medium-high heat, cook beef and onion until meat is no longer pink; drain.
  • stir in the tomatoes, tomato sauce, corn, beans, water, chili powder, oregano and salt.
  • Bring to a boil; stir in macaroni.
  • Reduce heat; cover and simmer for 18-22 minutes or until macaroni is tender; Sprinkle with cheese.

Nutrition Facts : Calories 356.6, Fat 10.2, SaturatedFat 3.9, Cholesterol 59, Sodium 551.5, Carbohydrate 39.9, Fiber 8.7, Sugar 5.8, Protein 27.8

MEXI-MAC SKILLET DISH



Mexi-Mac skillet dish image

one of my favs from my cookbook collection

Provided by Wallace Hale

Categories     Beef

Time 1h5m

Number Of Ingredients 11

1 lb lean ground beef
1 large onion chopped
1 can(s) 14 oz diced tomatoes
1 can(s) 8 oz tomatoe sauce
1 c fresh or frozen corn
1/2 c water
1 1/4 tsp chili powder
1 tsp dried oregano
1/2 tsp salt
2/3 c uncooked elbow macaroni
2/3 c shredded chedder cheese reduced fat

Steps:

  • 1. In a lrg nonstick skillet on med-hi heat, cook the beef an the onion till the beefs no longer pink; drain, stir in tomatoes, tomatoe sauce, corn, water, chili powder, oregano an salt.
  • 2. Bring to a boil; stir in macaroni. reduce heat cover an simmer 18 to 22 minutes or until macaroni is tender. serve in bowl wait about 5 min sprinkle with the chedder cheese ummmm

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