I am loving skilet dinners lately. They are simple, quick and they dirty only one pan . . . doesn’t get any better than that.
This Tex- Mex macaroni and cheese was a hit with my boys. Serve it with a green salad and you’ve got yourself a delicious dinner.
- 1 onion , chopped fine
- 1 green bell pepper , chopped
- 1 Tbsp. oil
- 3 garlic cloves , mined
- 2 Tbsp. chili powder
- 1 lb. lean ground beef
- 2 cups water
- 1 can (15-ounce) tomato sauce
- 2 cups dry elbow macaroni
- 1 cup frozen corn
- 1 can (4.5 ounce) chopped green chiles
- 2 cups shredded mexican cheese blend
- Salt & Pepper to taste
- 2 Tbsp. fresh cilantro , minced
Cook onion, green pepper and oil in a 12-inch skillet, stirring occasionally, until softened, about 5 minutes. Stir in garlic and chili powder and cook about 30 seconds. Stir in beef, breaking up meat, cook until no longer pink.
Stir in water, tomato sauce and pasta. Cover and cook at a vigorous simmer, stirring often, until pasta is tender, about 10-12 minutes.
Remove from the heat and stir in corn, chilies, and 1 cup of the cheese. Season with salt and pepper to taste. Sprinkle remaining 1 cup cheese evenly over the top, cover and let sit until melted, about 3 minutes. Sprinkle with cilantro and serve.
Recipe Source: America’s Test Kitchen Quick Family Cookbook