Mexican Macaroni and Beef is an easy one-pan dinner made with ground beef, onion, green bell pepper, garlic, diced tomatoes, tomato sauce, spices, uncooked elbow macaroni, and melted cheddar cheese. The complete skillet meal takes about 10 minutes to prepare and 25–30 minutes to cook, making it a practical 35–40 minute dinner for busy evenings.
Every bite combines tender macaroni, savory beef, sweet tomato, mild pepper, chili powder, and earthy cumin beneath a blanket of cheddar. Although this recipe appears under the fruit category, it is a savory beef-and-pasta dish and normally contains no fruit.
Jump to RecipeWhy You’ll Love This Recipe
This Mexican Macaroni and Beef recipe delivers the comfort of a pasta bake with the speed of a stovetop skillet. Everything cooks in one large pan, so the beef, sauce, pasta, and cheese come together without a separate pot of boiling water.
The flavor is hearty but approachable. Chili powder gives the tomato sauce gentle warmth, cumin adds a toasted earthy note, and cheddar brings a creamy finish that makes the dish especially inviting for family dinners.
It is also a forgiving meal for nights when you want something substantial without complicated preparation. The chopped onion and green bell pepper soften alongside the beef, creating a flavorful base while keeping the ingredient list straightforward.
- Ready in: approximately 35–40 minutes.
- Method: one skillet or Dutch oven.
- Yield: 4–6 servings.
- Dish style: savory ground-beef macaroni with tomato and cheddar.
Ingredients You’ll Need
Start with 1 pound of ground beef, one medium chopped onion, one chopped green bell pepper, and one minced garlic clove. These ingredients form the savory foundation of the skillet and add sweetness, aroma, and texture as they cook together.
The sauce uses one undrained 14–15 ounce can of diced tomatoes, one 8 ounce can of tomato sauce, and one cup of water. Keeping the diced tomatoes undrained is important because their liquid helps cook the macaroni directly in the skillet.
For seasoning, use one tablespoon of chili powder, one teaspoon of salt, and one-half teaspoon of ground cumin. The recipe finishes with two cups of uncooked elbow macaroni and one cup, about 115 grams, of shredded cheddar cheese.
- Use a large skillet or Dutch oven with enough room for the pasta to simmer without overflowing.
- Measure the water before cooking so the macaroni has enough liquid to become tender.
- Shred the cheddar yourself if possible for a smooth, even melt over the finished dish.
How to Make It Step-by-Step
Step 1: Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef, chopped onion, green bell pepper, and minced garlic, then cook for 6–8 minutes, breaking the beef into small pieces as it browns and the vegetables begin to soften.
Step 2: Look for browned beef throughout and vegetables that are beginning to turn tender. Drain excess fat if necessary, but leave a little behind because it helps carry the chili powder and cumin through the sauce.
Step 3: Stir in the undrained diced tomatoes, tomato sauce, water, chili powder, salt, and ground cumin. Scrape the bottom of the pan as you stir to combine the browned bits with the tomato mixture and distribute the seasonings.
Step 4: Bring the mixture to a boil over medium-high heat. Once it is bubbling, stir in the uncooked elbow macaroni so every piece is surrounded by the seasoned tomato liquid.
Step 5: Reduce the heat to low and cover the skillet. Simmer for about 15 minutes, stirring several times so the pasta cooks evenly and does not stick to the bottom.
Step 6: Keep the pan covered between stirs to prevent too much liquid from evaporating. If the mixture becomes too dry before the macaroni is tender, add a small amount of water and continue cooking until the pasta reaches the desired texture.
Step 7: Remove the skillet from the heat and sprinkle the shredded cheddar over the surface. Cover for 1–2 minutes, or stir gently, until the cheese melts into a warm, creamy topping.
Pro Tips for the Best Skillet
Use a wide, heavy skillet when possible so the macaroni sits in an even layer. A large Dutch oven also works well, especially if you are preparing the full 4–6 serving yield and want extra room for stirring.
Do not rush the first browning stage. Breaking the beef into small pieces allows it to mix evenly with the onion, pepper, and garlic, while the browned bits left in the pan add savory depth to the tomato sauce.
Stirring is important once the macaroni goes in, but constant stirring is unnecessary. Stir several times during the 15-minute simmer, then cover the pan between checks so the cooking liquid stays in the dish.
Cheddar can be sprinkled over the top for a distinct melted layer or stirred in gently for a more blended, creamy finish. Letting the covered skillet stand for 1–2 minutes gives the cheese time to melt without overcooking the pasta.
Serving Suggestions
Serve Mexican Macaroni and Beef hot, straight from the skillet, while the cheddar is soft and glossy. A simple green salad or steamed vegetable makes a fresh side without competing with the rich tomato and beef flavors.
For a casual family meal, place the skillet in the center of the table with serving spoons and warm bowls. The dish is filling on its own, so side dishes can remain light and uncomplicated.
Because this is a savory recipe, it does not require fruit despite appearing in the fruit category. If you want a cool contrast at the table, serve a crisp salad separately rather than changing the core ingredients or method.
Storage and Reheating
Cool any leftovers promptly and transfer them to a covered container. Store them in the refrigerator and reheat portions gently until hot, adding a small amount of water if the macaroni has absorbed too much sauce.
When reheating on the stovetop, use low to medium-low heat and stir occasionally so the pasta warms evenly. A covered microwave container also works, but vent it and stir during reheating to distribute the heat.
The macaroni may continue absorbing sauce as it sits, so a splash of water can restore a looser consistency. Reheat only the portion you plan to serve for the best texture and a fresher cheddar finish.
Mexican Macaroni and Beef
Ingredients
Method
- Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef, chopped onion, green bell pepper, and minced garlic, then cook for 6–8 minutes while breaking up the beef until it is browned and the vegetables begin to soften.
- Drain excess fat if necessary, leaving a small amount behind to carry the chili powder and cumin flavors. Stir in the undrained diced tomatoes, tomato sauce, water, chili powder, salt, and ground cumin.
- Bring the tomato and beef mixture to a boil, stirring so the seasonings are evenly distributed. Add the uncooked elbow macaroni and stir until the pasta is coated in the liquid.
- Reduce the heat to low, cover the skillet, and simmer for about 15 minutes. Stir several times during cooking so the macaroni cooks evenly and does not stick, keeping the pan covered between stirs.
- Check the pasta for tenderness near the end of the simmering time. If the mixture becomes too dry before the macaroni is cooked, add a small amount of water and continue simmering.
- Remove the skillet from the heat and sprinkle the shredded cheddar over the top. Cover for 1–2 minutes, or stir gently, until the cheese melts before serving.
Notes
Final Thoughts
Mexican Macaroni and Beef is the kind of dependable skillet dinner that earns a regular place in the weekly rotation. With ground beef, vegetables, pantry-friendly tomatoes, elbow macaroni, and cheddar, it creates a complete, warming meal in a single pan.
The key details are simple: brown the beef and aromatics for 6–8 minutes, keep the diced tomatoes undrained, simmer the macaroni covered for about 15 minutes, and stir several times so the pasta cooks evenly. Add a little water if needed, then let the cheddar melt for 1–2 minutes before serving.
Make this recipe when you want a flavorful dinner with minimal cleanup and familiar ingredients. Its chili, cumin, tomato, and cheese combination makes every forkful cozy, satisfying, and wonderfully easy to share.
