Recipe Background
Easy Mexican Macaroni Dinner: A comforting, all-in-one dish perfect for transitional moments.
It was the evening before my big move to a bustling city for a new job. Amid the sea of packed boxes, I decided to whip up a comforting dish that reminded me of simpler times—an Easy Mexican Macaroni Dinner. As I browned the extra-lean ground beef with chopped onions, the familiar aroma filled the air, temporarily easing my moving jitters. I remembered how my mom always added a generous sprinkle of chili powder, lending just the right kick to those family dinners. That night, it felt like a farewell homage to home-cooked warmth.
Juggling a spatula in one hand and a moving checklist in the other, I poured in diced tomatoes and rich tomato sauce, savoring the familiar flavors that melded together. The corn I'd use was straight from the freezer, a trick learned from hectic work nights when fresh wasn't an option. Once the macaroni was tossed in and left to simmer, I enjoyed a brief moment of quiet. I’d sprinkle shredded cheese on top, just like mom did, letting it slowly melt into gooey perfection. It was a blend of nostalgia and new beginnings, seasoned with oregano and a pinch of salt.
As I sat cross-legged on the floor, dining by box-top table, I couldn't help but smile. Despite the chaos, this meal brought a sense of calm and continuity. The next day might be filled with unknowns, but I had my trusty recipe, reminding me that home was never far away. My advice? Always let the macaroni rest for a few minutes before serving. It thickens nicely and saves you from burning your tongue!
Ingredients
- 1 pound extra-lean ground beef
- 1 large onion chopped
- 1 1/4 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 cup fresh or frozen corn
- 1 1/2 cups water
- 1 (16-ounce) package elbow macaroni
- 1/2 cup low-fat cheddar cheese shredded
Directions
- In a large, nonstick skillet over medium-high heat, add the beef and the onions and cook, while crumbling the meat, until the beef is no longer pink, about 5-7 minutes.
- Add the chili powder, the oregano, the salt, the diced tomatoes and their juices, the tomato sauce, the corn, and the water to the beef mixture and stir to combine.
- Bring the beef mixture to a boil.
- Add the macaroni to the beef mixture and stir to combine.
- Reduce the heat to medium-low and cover the skillet.
- Allow the beef mixture to simmer, while stirring occasionally, until the macaroni is tender, about 15-20 minutes.
- Sprinkle the beef mixture evenly with the cheese.
- Serve.
×