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Cafeteria Mexican Macaroni Skillet Casserole
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- #108337
A simple but flavorful dish made with elbow macaroni, ground beef, bell pepper, tomatoes, chili powder, cumin, oregano, and Monterey Jack cheese.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 cup uncooked elbow macaroni
3/4 pound ground beef
1 onion, diced
1 red or green bell pepper, seeded and diced
3 cans (14.5 ounce size) diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 dash cayenne pepper
1 dash black pepper
1 1/2 cup shredded monterey jack cheese
directions
Heat a large skillet over medium-high heat. Add the ground beef, onion, and bell pepper. Cook, stirring frequently, until the beef is no longer pink. Drain off any excess grease.
Add the tomatoes, chili power, salt, oregano, cumin, cayenne, and pepper to the skillet. Bring to a boil and then reduce the heat to a simmer. Cover the pan and cook for 30 minutes, stirring occasionally.
Meanwhile, cook the pasta as directed on the package. Drain well.
Stir the macaroni into the beef mixture and cook, uncovered, for 10 minutes.
Stir the cheese into the mixture and let heat through for 2 minutes then serve.
nutrition data
Nutritional data has not been calculated yet.
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