Mexican Mac and Cheese
This Mexican Mac and Cheese is a flavorful twist on a classic comfort dish, combining seasoned ground beef, tender macaroni, and melty cheddar cheese with a zesty tomato base. It’s perfect for quick high protein meals, simple high protein meals, and easy dinner recipes with ground beef. This one-pot meal is quick, hearty, and packed with bold flavors, making it a great choice for busy weeknights!
Ingredients
- 1 pound extra-lean ground beef 95% lean
- 1 large onion chopped
- 1-1/4 teaspoons chili powder
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- 1 can 14-1/2 ounces diced tomatoes, undrained
- 1 can 8 ounces tomato sauce
- 1 cup fresh or frozen corn
- ½ cup water
- ⅔ cup uncooked elbow macaroni
- ½ cup shredded reduced-fat cheddar cheese
Instructions
- In a large nonstick skillet over medium-high heat, cook the ground beef and onion until the beef is no longer pink, about 5-7 minutes, breaking it into crumbles. Drain excess grease if necessary.
- Stir in chili powder, oregano, salt, diced tomatoes (with juices), tomato sauce, corn, and water. Bring to a boil.
- Stir in uncooked macaroni, then reduce heat to low. Cover and let simmer for 15-20 minutes, stirring occasionally, until the macaroni is tender.
- Sprinkle shredded cheddar cheese over the top. Cover and let sit for a minute or two until the cheese melts.
- Serve hot, garnished with fresh cilantro or a dollop of sour cream if desired.