This is the yummiest, quickest recipe I have. There’s no need to precook the macaroni. Everything comes together in one smart skillet. &mdash;Maurane Ramsey, Fort Wayne, Indiana

Mexi-Mac Skillet

beef

onion,

chili powder

oregano

salt

(14-1/2 ounces) diced tomatoes, undrained

(8 ounces) tomato sauce

corn

water

elbow macaroni

cheddar cheese

32g protein.  <B><b>Diabetic Exchanges</b>: </B>1 starch

Don't you laugh when people say they love a recipe and then describe what they do differently? Anyway, I love this recipe.  Here's what I do differently: Instead of ground beef and taco seasoning I use pork chorizo. I also throw in a can of rinsed black beans.

My husband and I really loved this recipe.  I did use ground chicken instead of the ground beef, because we do not eat red meat.  It was delicious and easy to make.  Will be making it again.

Yummy stuff and really did not take long!! Instead of the spices, I used ground turkey and McCormick's low sodium taco seasoning! Super delicious and lots of leftovers for work and dinner. Thank you!!

This was okay, but nothing special. It tastes just like any other ground beef, pasta, and tomato dish.

One skillet meals for the win! This was super simple and very tasty. I served it with some homemade cornbread (Creamed Corn Cornbread by Alton Brown) for a very yummy yet easy week night meal!

I made this recipe as posted with changes identified by other reviewers and it was so good.  I made the following additions to the ingredients list:  garlic, a yellow sweet pepper, two tablespoons of taco seasoning, a bit of cumin, more pasta and more water to account for it, and a few shakes of Chilula sauce.  I think this took it from a very mild meal to one with a nice bit of zing, better for an adult palette.   But this is a very nice basis for making an easy stove top meal that you can adjust to your own family’s tastes.

This came together very quickly for a hearty one pot meal that my family enjoyed very much. After reading the recipe and the reviews I did add some more spice by using the Rotel and taco seasoning in place of the spices, as Beth mentioned, plus I added a small can of diced jalapenos (or green chiles if you prefer it more mild.) Those changes ramped up the flavor quite a bit and we will definitely add to our rotation.

Very tasty, and I love that you don't have to cook the noodles separately.  Very convenient to make and the leftovers are good as well.  I up the amount of cheese a bit when I make it because my husband and I love cheese.

Classic recipe! Been using this recipe for years. Easiy variations include using spicy ground pork in place of beef. Or adding a can of drained black beans at end. This makes a great weeknight meal. Perfect side dishes include salad or a tray of fresh fruit. As a volunteer feild editor with Taste of Home magazine I enjoy recipes that are easily adaptable to my family’s tastes!

i did add about double macaroni and simmered 30 minutes and the macaroni was perfect. my boys loved it!!!

I doubled everything in the recipe but the meat. This was delicious and I loved that I had leftovers to freeze by doing this.

Great dish!  I made a few adaptations. I wanted  a heavier pasta (double) ratio and to add kidney beans.  To accommodate that I :   Added  half a a chili packet to beef/onion  mixture and the other half to the spice mixture.   I  added another can of  sauce  and doubled the water, but used beef stock instead .  A definite keeper!

This recipe is fabulous. It was perfect on a cold evening. I followed the recipe but did add a little more chili powder (about a teaspoon more) to increase the flavor but use your own judgment. This is a quick and easy recipe and perfect for when you are in a hurry to get dinner on the table. I highly recommend this recipe.Volunteer Field Editor

Made it according to directions the first time. Will probably add black beans and more chili powder the next time. Super good and easy on a chilly weekday night.

I had made this recipe on 1/15/2018.  My changes:  used shredded Asiago cheese, 1 cup water and about 1-1/4 frozen corn which was the frozen corn I'd had left in my freezer. I used Italian style tomato sauce and petite diced tomatoes. Everything else was kept the same. delowenstein

I really don't know how this is getting good reviews.... Needs more salt, more spice and generally just more flavor.

Good recipe. It was perfect for a cold Saturday  night of watching football game's. I sautéed  green pepper and onions. Added to browned ground beef. I used 2 cans of rotel  and a package of taco seasoning,  instead of spices. Can of corn, a little water and added a little more elbow Mac. Stirred in schredded Mexican cheeses, just  before serving, melting Perfectly! YUM

Very good and easy to make.  I added half a green pepper, diced.  About a dozen black olives, sliced and a half teaspoon of cumin.  I used a 14 1/2 oz can of corn, drained and used the liquid in place of the water.  I used mexican blend cheese instead of cheddar. Will make this again for sure.

I cut the oregano in half and added 1/2 t. of cumin.  I make this on a regular basis and we really like it.  Yum!  :-)

My daughter loved it!!  I used a can of Rotel instead of the diced tomatoes and taco seasoning instead of the spices.  Plenty left over for tomorrow's dinner!

My family loves this!  I made it with ground turkey and added more chili powder to spice it up.

Easy to make and I thought it tasted pretty good, but the wife didn't care for the tomatoes, so unfortunately, probably won't make this one again.

mexi-mac skillet

Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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