Yes, three reallys!
Delicious pasta, yummy meaty chili and gooey cheese.
All made in one skillet?
No separate huge pot to boil the pasta.
Prepackaged shredded Mexican blend cheese is even preferred over buying cheese and shredding it yourself………….ah……….talk about easy and convenient!
Okay, so who cares about all that if it’s not super yummy?
Well, no fears!
Of course, this is super yummy!
Come on, you know it wouldn’t be on my blog if it wasn’t a winner!
I mean, even if this recipe wasn’t easy and convenient, I’d be making it just for it’s “delicious factor” alone!
This has become one of the recipes that’s gone right to the top of the dinner rotation.
The whole family LOVES it!
You can use any cheese you like in this recipe, but the Mexican cheese blend that comes already shredded is preferred.
The combination of cheeses helps bind the mixture together, add a bit of creaminess and, of course, gives the dish that delicious cheesy goodness we all love and expect!
I used Barilla Elbow pasta and measured out 2 cups.
I measured it in a dry measuring cup and it was pretty much level.
There may have been a few elbows that poked just above the line of level, but its not like it’s flour and you can easily level it off perfectly.
You don’t want to measure a heaping cup because it will affect the amount of water you need.
It worked out great!
Don’t forget to add the spices while you’re cooking the onion.
Doing it at this point reduces the harshness of the chili powder.
Generally, when you’re making a big pot of chili, you don’t need to do this because you cook the chili for quite a bit longer than this dish is cooked.
The longer cooking process does the same thing.
If you want to spice this dish up, add some red chili flakes when you add the chili powder.
My family is “heat adverse” so I make it as I’ve written it below :).
- Yield : Serves 4
- Vegetable Oil - 1 Tablespoon
- Medium Yellow Onion, Chopped - 1
- Chili Powder - 1 Tablespoon
- Cumin - 1 Tablespoon
- Large Cloves Garlic, Minced - 4
- Brown Sugar, Packed - 1 Tablespoon
- Lean Ground Beef - 1 Pound
- Water - 2 Cups
- Tomato Sauce - 1-15 Ounce Can
- Elbow Macaroni - 8 Ounces about 2 cups
- Shredded Mexican Cheese Blend - 1-8 Ounce Package
- Black Pepper
1. In a 12 inch nonstick skillet, add oil and heat until it's shimmering. Add onion, chili powder, cumin and 1/2 teaspoon salt. Cook over medium heat until onion is soft, stirring often so spices don't burn, about 5-7 minutes. Add the garlic and brown sugar and cook, continuing to stir, so garlic doesn't burn, for about 30 seconds. Add the ground beef and brown lightly, breaking it apart with a wooden spoon as it cooks, until there is no more pink in the meat.
2. Add the water, 3/4 teaspoon salt and tomato sauce to the skillet and stir to mix. Stir in the pasta and cover, increasing the heat to medium high. Cook the mixture, stirring often and adjusting the heat to maintain a vigorous simmer. Continue to cook until the pasta is tender, about 9-12 minutes.
3. Take the skillet off the heat and add 1 cup of the cheese mixture. Taste for seasoning and add salt and pepper to taste. Top the skillet with remaining cheese and rest the mixture off heat a few minutes or until cheese melts. Serve.
Source: The Best Skillet Recipes
Need a similiar dish to feed more people or maybe try something a little different than this dish? Here’s my American Goulash recipe and it’s off the charts delicious comfort food!
Here’s the RECIPE for my American Goulash
Here are a few other One Skillet Recipes that my family loves.
Here’s the RECIPE
Here’s the RECIPE