Sunday, April 20, 2014

Skillet-Baked Tex-Mex Skillet Macaroni


 

Do you want to know how you can tell that something was REALLY good?  If you look at a picture of it two weeks later, when you are super full from a huge Easter lunch, and your mouth waters and your stomach growls.... you know it's good.

This skillet tex-mex macaroni is not only amazingly delicious, but it's cooked in under 30 minutes, and only dirties one pot.  It makes a perfect weeknight dinner, and it has all your bases covered:  Mexican food, pasta, spice, cheesiness, and it's reasonably healthy.


This skillet meal reminded me a bit of hamburger helper, but obviously it's better.  Joey and I really really loved this, and my mom asked for the recipe when she ate the leftovers for lunch during a visit.  

I really just cannot say enough good things about this dish, so I'll leave you with this:  rearrange your weekly meal plan and squeeze this in.  And then come back and tell me "thank you."  


Skillet-Baked Tex-Mex Macaroni
adapted from Pasta Revolution
serves 4
  • 1 Tbs canola oil
  • 1 cup finely chopped onion
  • 1 green bell pepper, stemmed, seeded, and chopped into small pieces
  • 1 jalapeño, seeds and ribs removed, minced
  • 3 cloves garlic, minced
  • 2 Tbs chili powder
  • pinch of cayenne pepper (optional)
  • 2 tsp cumin
  • 1/2 tsp paprika
  • kosher salt and freshly ground black pepper
  • 1 lb 90% lean ground beef
  • 2 cups water
  • 1 (15-oz) can tomato sauce (preferably from fire-roasted tomatoes, if you can find it)
  • 8 oz (about 2 cups) elbow macaroni or shells
  • 1 cup frozen corn
  • 1 (4.5 oz) can chopped green chiles, drained
  • 3 Tbs chopped fresh cilantro
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack or Pepperjack cheese
  • avocado, sour cream, and/or hot sauce for serving
Preheat the oven to 475 degrees.

Heat the oil in a 12-inch nonstick skillet over medium heat.  Add the onion, bell pepper, and jalapeño and sauté until softened, 5 to 7 minutes.  

Stir in the garlic, chili powder, cumin, cayenne, paprika, and 1/2 teaspoon of salt.  Cook until fragrant, about 30 seconds.  

Add the beef, using a wooden spoon to break up any big pieces, and cook until it's no longer pink, 2 to 3 minutes.

Stir in the water, tomato sauce, and pasta.  Increase heat, cover, and bring to a vigorous simmer.  Stirring frequently, cook until the pasta is tender, 10 to 12 minutes.

Remove the skillet from heat and stir in the corn, green chiles, 2 tablespoons of the cilantro, and 1/2 cup of each of the cheeses.  Taste and season with salt and pepper as needed.  Sprinkle the remaining cheese over the top of the para, and bake until the cheese is melted, browned, and bubbly, 10 to 15 minutes.  

Cool 10 minutes, sprinkle with the remaining tablespoon of cilantro, and serve.


17 comments:

Josie said...

Adding this to the must-make from Pasta Revolution!! I'll have to swap out the meat for something, but I'm sure it will still be delicious!

Josie said...

I filed this away in my "remember this" part of my brain a year or so ago when I got that book, but haven't gotten around to making it yet. Clearly I didn't remember it! But now that I've been reminded I think I'm gonna have to make it next week!

Josie said...

That looks wonderful!!

Josie said...

I had all the ingredients on hand so just prepped this for tonight's dinner. It is super yummy and I love that it only dirtied a cutting board and skillet. Winner!

Josie said...

So glad to hear it!! Yes, my husband loved that there were barely any dirty dishes :). Thanks for letting me know that it was a hit!

Josie said...

Yes, it was one of the first recipes I bookmarked, and I'm just now getting around to it. Definitely kicking myself for waiting so long! Let me know how it turns out for you!

Josie said...

Definitely - I'll probably do black beans and mushrooms if I want a vegetarian version.

Josie said...

It's been put into the dinner queue! Look delish.

Josie said...

I loved this!!! Thank you for sharing! :) For anyone (like me) that can't find fire roasted tomato sauce in the store, I just threw a can of fire roasted diced tomatoes (muir glen brand) in a bowl and used my immersion blender to make a 'sauce'. Made so I needed to add a little extra water to make enough liquid to cook the pasta, but still turned out delicious!!

Josie said...

Yay so glad you liked it! Good idea with the tomatoes - thanks for the tip! I've only seen fire -roasted tomato sauce once or twice. It would definitely be totally fine with plain tomato sauce, but I like the extra depth of flavor and smokiness you get from the fire-roasted.

Josie said...

Hi Josie! Made this for dinner tonight. Turned out great. Had to dial it down for toddler palates - no cayenne or jalepenos - still turned out great! Thanks for sharing another success!

Josie said...

Made this Saturday and everyone liked it!

Josie said...

Hi Josie, I made this tonight with ground turkey and it was delicious! I, too, used fire-roasted tomatoes instead of sauce (I couldn't find it). This will definitely go in the rotation. Thanks!

Josie said...

We had this last week, and I couldn't find my card to take pics, but it was delicious! I'm so glad you posted - totally reminded me to make this asap! I can't wait to make it again.

Josie said...

So glad you liked it, Ronni!

Josie said...

Yay!

Josie said...

So glad to hear it! It was a little on the spicy side for some of my littles ones too - I mixed in a little greek yogurt to tame it a bit :)

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