Skillet-Baked Tex Mex Macaroni Recipe

Name: Skillet-Baked Tex Mex Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped fine; 1 green bell pepper, cut into 1/2-inch pieces; 3 garlic cloves, minced; 2 tablespoons chili powder; ⅛ teaspoon cayenne powder; 1 lb lean ground beef (90 percent lean); 2 cups water; 1 (15 ounce) can tomato sauce; 8 ounces elbow macaroni; 1 cup frozen corn; 1 (4 1/2 ounce) canchopped green chilies; 8 ounces shredded mexican cheese, blend; salt; pepper; 2 tablespoons minced fresh cilantro

Servings: persons

1 tablespoon vegetable oil
1 onion, chopped fine
1 green bell pepper, cut into 1/2-inch pieces
3 garlic cloves, minced
2 tablespoons chili powder
⅛ teaspoon cayenne powder
1 lb lean ground beef (90 percent lean)
2 cups water
1 (15 ounce) can tomato sauce
8 ounces elbow macaroni
1 cup frozen corn
1 (4 1/2 ounce) canchopped green chilies
8 ounces shredded mexican cheese, blend
salt
pepper
2 tablespoons minced fresh cilantro

1
Adjust oven rack to middle position and heat oven to 475 degrees.
2
Heat oil in large ovensafe nonstick skillet over medium heat until shimmering.
3
Add onion and bell pepper and cook until softened, 5-7 minutes.
4
Stir in garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds.
5
Stir in beef, breaking up meat with wooden spoon, and cook until no longer pink, about 1 minute.
6
Stir in water, tomato sauce, and pasta.
7
Cover and increase heat to med-high, and cook at vigorous simmer, stirring often, until pasta is tender, 9-12 minutes.
8
Off heat, stir in corn, chiles, and 1 cup cheese and season with salt and pepper to taste.
9
Sprinkle remaining 1 cup cheese evenly over top.
10
Transfer skillet to oven and bake until cheese has melted and browned, 10-15 minutes.
11
Sprinkle with cilantro and serve.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 onion, chopped fine, 1 green bell pepper, cut into 1/2-inch pieces, 3 garlic cloves, minced, and more.

Yes, Skillet-Baked Tex Mex Macaroni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Skillet-Baked Tex Mex Macaroni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions