Experience the burst of flavors with our One-pan Spicy Mexican Beef & Macaroni! This dish combines the rich and savory ground beef with the tangy tomatoes and the heat from chili powder. All of this goodness, without even pre-cooking the pasta. The cheddar cheese topping is a delicious bonus on top.
In a large nonstick skillet, saute the ground beef along with finely chopped onion on medium-high heat until they're brown and no pink remains, roughly 7 minutes.
2
Add the diced tomatoes (with their juice), tomato sauce, frozen corn, beef broth, chili powder, dried oregano, and salt to the skillet. Stir everything together, and increase heat until the mixture comes to a boil.
3
Once boiling, stir in the uncooked elbow macaroni. Immediately reduce the heat and let everything simmer while covered. Stir once in a while to prevent the pasta from sticking to the bottom. Allow about 20 minutes for the macaroni to become tender.
4
Once macaroni is cooked, turn off the heat and sprinkle the shredded cheddar evenly on top. Cover the skillet again to let the residual heat melt the cheese. Serve hot once the cheese is fully melted.