Mexican-Style One-Pan Mexi-Mac Skillet (Ground Beef & Macaroni)

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Watch how to make this easy, hearty, one-pan dinner above! This Mexi-Mac Skillet combines seasoned ground beef with macaroni, tomatoes, corn, and melted cheese—all cooked in one skillet for minimal cleanup and maximum flavor ?.

??? What You’ll Need (Ingredients)

• 1 lb lean ground beef

• 1 large onion, chopped

• 1 ¼ tsp chili powder

• 1 tsp dried oregano

• ¼ tsp salt

• 1 (14.5 oz) can diced tomatoes (undrained)

• 1 (8 oz) can tomato sauce

• 1 cup fresh or frozen corn

• ½ cup water

• ? cup uncooked elbow macaroni

• ½ cup shredded cheddar cheese

This is classic Tex-Mex comfort food that’s ready in about 30 minutes!

? Step-by-Step Instructions

1. Brown the beef & onions.
   In a large skillet over medium heat, cook the ground beef with chopped onion until the meat is no longer pink. Drain excess fat.

2. Add seasonings & liquids.
   Stir in chili powder, oregano, salt, diced tomatoes (with juice), tomato sauce, corn, and water.

3. Add pasta & simmer.
   Bring to a boil, then add the uncooked macaroni. Reduce heat, cover, and simmer about 18–22 minutes until the macaroni is tender.

4. Add cheese & serve.
   Once pasta is cooked, sprinkle shredded cheddar on top, cover briefly just to melt the cheese, then serve hot.

? Why This Dinner Works

• No pre-cooking pasta! Everything cooks in the same pot, saving time and cleanup.

• Budget-friendly ingredients you likely already stock.

• Family-friendly comfort food with a flavorful Mexi twist.

? Tips & Variations

• Spice it up: Add jalapeños or hot sauce for a kick.

• Make it creamy: Stir in a splash of cream or extra cheese before serving.

• Swap meats: Turkey or chicken works if you want a lighter version.

• Add veggies: Bell peppers or black beans make this even heartier.

FAQ (for Google Snippets)

Q: Can I make this gluten-free?
A: Yes! Swap elbow macaroni for a gluten-free pasta of equal measure and adjust cooking liquid as needed.

Q: How long does this keep?
A: Refrigerate leftovers up to 3–4 days. Reheat on the stove with a splash of water to loosen.

Q: Can I double the recipe?
A: Absolutely — just use a larger skillet or Dutch oven and increase seasoning proportionally.