Skillet-Baked Tex-Mex Macaroni

For a delicious twist on traditional macaroni dinner, this Tex-Mex-inspired dish takes you south of the border with its bold flavors. By sautéing onion, garlic, and bell pepper with chili powder and cayenne, we develop a flavorful base for the ground beef. The addition of tomato sauce and water creates a saucier meat mixture that perfectly coats the macaroni. To complete the Tex-Mex experience, we stir in corn, green chiles, and a generous amount of shredded Mexican cheese blend. Baking the dish in the oven melts the cheese into a gooey, irresistible layer. For a finishing touch, sprinkle fresh cilantro over the top to add brightness and freshness. Whether you’re looking for a family-friendly dinner or a dish to impress your guests, this Tex-Mex macaroni is sure to satisfy your craving for a spicy and cheesy delight.

INGREDIENTS:

• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 1 green bell pepper, stemmed, seeded, and cut into ½-inch pieces
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• ½ teaspoon cayenne pepper
• 1 pound 90 percent lean ground beef
• 2 cups water
• 1 (15-ounce) can of tomato sauce
• 8 ounces (2 cups) elbow macaroni
• 1 cup frozen corn
• 1 (4.5-ounce) can of chopped green chiles
• 8 ounces shredded Mexican cheese blend (2 cups)
• Salt and pepper
• 2 tablespoons minced fresh cilantro

PREPARATIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 475 degrees.
2. Heat the vegetable oil in a 12-inch oven-safe nonstick skillet over medium heat until shimmering. Add the chopped onion and green bell pepper and cook until softened about 5 to 7 minutes.
3. Stir in the minced garlic, chili powder, and cayenne pepper, and cook until fragrant, about 30 seconds.
4. Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until no longer pink, about 1 minute.
5. Stir in the water, tomato sauce, and elbow macaroni. Cover the skillet, increase the heat to medium-high, and cook at a vigorous simmer, stirring often, until the pasta is tender, about 9 to 12 minutes.
6. Remove the skillet from the heat, and stir in the frozen corn, chopped green chiles, and 1 cup of shredded Mexican cheese blend. Season with salt and pepper to taste.
7. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
8. Transfer the skillet to the preheated oven and bake until the cheese has melted and browned, about 10 to 15 minutes.
9. Sprinkle the dish with minced fresh cilantro before serving.

YIELD:

• This recipe yields approximately 4 servings.

SPECIAL INSTRUCTIONS:

• Use an oven-safe nonstick skillet for easy transfer from stovetop to oven.
• Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper according to your preference.

TIPS:

• For a more vibrant and colorful dish, you can use a mix of different-colored bell peppers.
• If a shredded Mexican cheese blend is unavailable, you can substitute 1 cup each of shredded Monterey Jack cheese and shredded cheddar cheese.
• Customize the dish by adding your favorite toppings such as sliced jalapeños, diced tomatoes, or sour cream.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 418
• Fat: 21g
• Saturated fat: 10g
• Cholesterol: 80mg
• Carbohydrates: 32g
• Protein: 27g
• Fiber: 4g
• Sodium: 923mg

In conclusion, this Tex-Mex macaroni dish is a delightful twist on traditional macaroni dinners. With its sautéed onions, bell peppers, and ground beef seasoned with chili powder and cayenne pepper, it delivers bold and flavorful bites. The addition of tomato sauce, corn, green chiles, and generous amounts of melted Mexican cheese blend creates a Tex-Mex fiesta in each spoonful. This recipe offers a convenient one-pan solution, making it perfect for weeknight dinners. The vibrant colors, spicy kick, and cheesy goodness make it a crowd-pleaser for the whole family. So, grab your skillet and get ready to enjoy this zesty and comforting macaroni dish with a Tex-Mex twist!