This recipe for Mexican Beef and Pasta is an incredibly savory dinner that you can cook in just thirty minutes! Its all cooked in one pan which makes clean up so easy as well. Even picky eaters will love this meal. It has ground beef, diced tomatoes, elbow macaroni, corn, onion, and a blend of spices that create a cohesive one pan, one bowl meal!
In a deep skillet or pot, heat a drizzle of olive oil on medium-high heat. While this is heating up, chop up a whole yellow onion. When skillet has heated up, add one pound of ground beef and the chopped onions. Throw in a large pinch of kosher salt to season the beef and onions. Pro tip: Its always SO important to season along the way, salt is not meant to only be added at the end of a meal! Break up the ground beef into bite sized pieces with a spatula. Drain the grease when the beef has finished browning.
When the grease is drained, add one eight ounce can of tomato sauce, one fourteen ounce can of diced tomatoes, one cup of frozen corn, one-half cup of water, one tablespoon of chili powder, one teaspoon of dried oregano, and one-half teaspoon of kosher salt. I like to use the Hunts brand for diced tomatoes and tomato sauce, but any brand will work.
Stir this to combine, and bring it to a boil over medium-high heat. Once boiling, add two-thirds cup of elbow macaroni. Reduce heat to low, cover with a lid, and simmer for about fifteen to twenty minutes, until the pasta is tender. Be sure to stir a few times while its simmering.
And that’s how you do it! Like I said, so easy and quick!
Its best to serve this Mexican Beef and Pasta in a bowl. To top it all off, shred some sharp cheddar cheese all over. Then add a dollop (or two, or three) of sour cream, and a fresh leaf of cilantro, if you want to be fancy. Enjoy!
Mexican Beef and Pasta
Ingredients
- 1 pound ground beef
- 1 yellow onion, chopped
- 1 can (8 oz) tomato sauce
- 1 can diced tomatoes
- 1 cup frozen corn
- 1/2 cup water
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 2/3 cup elbow macaroni
- 1/2 cup shredded cheddar cheese
- sour cream
- cilantro (for garnish)
Instructions
- In a deep skillet, cook ground beef and onions over medium heat. Season with salt and pepper while cooking. Drain grease.
- Stir in tomato sauce, diced tomatoes, corn, water, chili powder, oregano, and salt. Bring to a boil. Stir in elbow macaroni.
- Reduce heat. Simmer, covered until pasta is tender, about 15-20 minutes, stirring occasionally.
- Serve in a bowl topped with a dollop of sour cream and some cilantro to garnish.
