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mom's skillet macaroni and beef

franmurray avatar
Recipe by
Fran Murray
@franmurray
Fountain Hills, AZ

This is a fresh, homemade version of Hamburger Helper's Cheeseburger Macaroni. I will oftentimes add lots of chili powder, a can of ranch beans and 2 cups of corn to make it Tex-Mex style. The kids LOVE it!

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For mom's skillet macaroni and beef

  • 1 1/2 lb
    85 percent lean ground beef
  • 1 lg
    yellow onion, chopped fine
  • 1 lg
    red bell pepper, chopped fine
  • 6 clove
    garlic, minced
  • 2 c
    elbow macaroni
  • 29 oz
    can tomato sauce
  • 2 c
    low sodium chicken broth
  • 1 1/2 tsp
    dried oregano
  • a few dashes tobasco sauce
  • salt and pepper
  • 1 c
    shredded cheddar cheese

How To Make mom's skillet macaroni and beef

  • 1
    Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 7 minutes. Drain beef, leaving 2 tablespoons fat in skillet and reserve. Add onion, red pepper and garlic to fat in skillet and cook, covered, until softened, about 3 minutes.
  • 2
    Add macaroni, tomato sauce, broth, oregano, Tabasco sauce and reserved beef to skillet and bring to boil. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes. Season with salt and pepper. Sprinkle with cheese. Serve.
  • 3
    I like to add a lot of chili powder (3 to 4 tablespoons - or to your own taste), 1 14oz can ranch beans and 2 cups corn before you sprinkle with cheese. After adding these items, bring to a simmer to ensure the corn and beans have heated up. This gives the dish a great Tex-Mex flavor!
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