Best 13 Mexican Macaroni And Beef Recipes

MEXICAN BEEF & PASTA

Steps:

• Cook pasta according to package directions; drain. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Stir in the pasta, tomatoes, beans, corn, salsa, green chilies, olives and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with sour cream and chips if desired.

MEXI-MAC SKILLET

Steps:

• In a large nonstick skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes., Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.

TEX-MEX MACARONI AND GROUND BEEF CASSEROLE

Steps:

• Cook macaroni or mini ziti in boiling salted water as directed on the package. Drain and rinse with hot water; set aside.
• Heat oven to 350 F.
• Grease a 2 1/2- to a 3-quart baking dish or spray with nonstick cooking spray.
• In a large skillet, brown the ground beef, stirring and breaking up, with the onion until onion is softened.
• Add the bell pepper and continue cooking, stirring, until beef is no longer pink.
• Add the garlic and taco seasoning and cook for 1 minute longer.
• Add soup, tomato paste, diced tomatoes, and half of the cheese. Cook, stirring, until blended and bubbly.
• Add the drained macaroni and spoon into the prepared baking dish. Top with the remaining cheese and bake for 10 to 15 minutes, or until the casserole is bubbly and cheese topping has melted.

SKILLET BEEF AND MACARONI

Steps:

• In a large skillet over medium-high heat, cook beef and onion until the meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until macaroni is tender, stirring occasionally, 20-25 minutes. Add more water if needed.

MEXICAN MACARONI AND BEEF

Steps:

• Cook macaroni according to package directions.
• Lightly brown beef in skillet; add onion and cook until tender.
• Stir in chili con carne, cottage cheese, corn chips, salt, chili powder and macaroni.
• Spoon into a buttered 12 x 7 1/2 x 2-inch baking dish.
• Sprinkle with bread crumbs and bake at 350 for 30 minutes.

MEXI-MAC CASSEROLE

Steps:

• Prepare macaroni and cheese mix according to package directions. Meanwhile, cook the beef, onion and garlic in a Dutch oven over medium heat until meat is no longer pink, breaking meat into crumbles; drain., Add the diced tomatoes, green chiles and taco seasoning. Stir in 2 cups cheese, beans, corn, tomato sauce and prepared macaroni and cheese dinner., Transfer to a greased 13x9-in. baking dish; sprinkle with chips and remaining cheese., Bake, uncovered, at 350° until bubbly, 30-35 minutes. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

MEXICAN PASTA BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

TEX MEX MACARONI CASSEROLE

Steps:

• Brown beef and onion in large skillet on medium-high heat. Drain fat.
• Stir in Seasoning Mix, water, diced tomatoes, tomato sauce and corn. Bring to boil. Add pasta. Reduce heat to low; cover and simmer 12 minutes, stirring occasionally.
• Sprinkle with cheese, cover. Let stand 5 minutes or until cheese is melted.

ONE-SKILLET TEX MEX MAC AND CHEESE

Steps:

• To a large skillet, add the olive oil, onion, beef, and cook over medium-high heat until beef is cooked through and onion is soft and translucent, about 7 minutes; crumble beef and stir frequently to ensure even cooking.
• Add the bell pepper, corn, macaroni, water, tomatoes, tomato sauce, cumin, chili powder, oregano, salt, pepper, stir to combine.
• Lower heat to medium low, cover, and allow mixture to simmer for about 20 minutes, or until pasta is tender and cooked through. Stir a couple times while simmering to ensure even cooking.
• Uncover, turn off the heat, add the cheese, and stir to combine and until melted. Taste and check for seasoning balance. If necessary add more salt or seasonings (I added an additional 1 teaspoon salt and 1 teaspoon of cumin).
• Evenly sprinkle the cilantro and serve immediately.

ITALIAN BEEF MACARONI

Steps:

• Heat oil in saucepan. Add the onions and garlic. Cook slowly for 5 minutes or until soft.
• Add beef to the pan, stirring until it looses the pinkness. Stir in the oregano, basil, tomatoes with the juice, tomato puree, paprika and stock cube.
• Simmer for about 10 minutes, then toss in a couple of handfuls of the cheese and stir.
• Mix in the cooked macaroni, stir well and place in pie or casserole dish. Sprinkle remaining cheese on top and bake in the oven at 180°C (350°F) for approximately 20 minutes.
• Serve with salads and breads.

BEEF 'N' CHEESE MACARONI

Steps:

• In a skillet, cook beef over medium heat until no longer pink. , Meanwhile, in a saucepan, cook macaroni according to package directions; drain and set aside. In the same pan, melt butter. Add the cheese, milk and salt; cook and stir until the cheese is melted. Drain beef. Stir beef and macaroni into cheese sauce; heat through.

MEXICAN MACARONI

Steps:

• Cook macaroni according to package directions; drain.
• Combine macaroni, tomatoes, and next 3 ingredients; stir in half of cheeses. Pour into a lightly greased 2-quart baking dish; top with remaining cheeses.
• Bake at 350° for 30 minutes.

TACO MACARONI SKILLET

Steps:

• Cook beef in a large skillet, stirring frequently, until brown; drain.
• Stir in water, tomatoes with juice, chiles, and seasoning mix. Cook until mixture comes to a boil.
• Add pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
• Stir in evaporated milk. Remove from heat; stir in 1/4 cup cheese. Sprinkle remaining cheese over top. Cover; let stand for 5 to 10 minutes before serving.