Skillet-Baked Tex-Mex Macaroni - America's Test Kitchen

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1 tablespoon vegetable oil
1 onion, chopped fine
1 green pepper, stemmed, seeded, and cut into 1/2-inch pieces
3 garlic cloves, minced
2 tablespoons chili powder
1/8 teaspoon cayenne pepper
1 pound 90 percent lean ground beef
2 cups water
1 (15-oz) can tomato sauce
8 ounces (2 cups) elbow macaroni
1 cup frozen corn
1 (4.5-ounce) can chopped green chiles
8 ounces (2 cups) shredded Mexican cheese blend
salt and pepper
2 tablespoons minced fresh cilantro
1. Adjust oven rack to middle position and heat oven to 475 degrees. Heat oil in 12-inch oven safe nonstick skillet over medium heat until shimmering. Add onion and bell pepper and cook until softened, 5 to 7 minutes.
2. Stir in garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds. Stir in beef, breaking up meat with wooden spoon, and cook until no longer pink.
3. Stir in water, tomato sauce, and pasta. Cover, increase heat to medium-high, and cook at vigorous simmer, stirring often, until pasta is tenet, 9 to 12 minutes.
4. Off heat, stir in corn, chiles, and 1 cup cheese and season with salt and pepper to taste. Sprinkle remaining 1 cup cheese evenly over top. Transfer skillet to oven and bake until cheese has melted and browned, 10 to 15 minutes. Sprinkle with cilantro and serve.

Sherree Wolfgang

Member since Sep 2010

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