Skillet Chili Mac with Corn and Green Chiles
This skillet chili mac with corn and green chilies is made in less than 30 minutes from start to finish and delicious to boot!
If I’m being completely honest here, I have to admit I haven’t eaten chili mac in years. Years.
And if I’m being even more honest, I’ll admit that the memories of chili mac remind me of really bad Hamburger Helper, which subsequently causes me to break out in an itchy rash.
I’ve just never been a huge fan. I’m sorry chili mac. (And I’m really sorry Hamburger Helper.)
So what prompted me to make this version of chili mac, I’m not sure. Probably the fact that I have a thing for skillet meals (i.e. Sausage and Spinach Penne, Skillet Lasagna, Chicken and Rice with Coconut Milk and Pistachios, Skillet Macaroni and Cheese, Skillet Chicken with Broccoli and Parmesan, Ham and Pasta Skillet Dinner) and I needed a fast, ingredients-on-hand dinner last week.
Am I ever glad I gave chili mac another chance.
My love has been rekindled in a big way.
This meal could easily be classified as one of my top 10 ground beef meals. Fantastic. The flavors are delicious – mildly sweet with just a hint of warmth and spice (not spicy enough for my kids to be bothered – they ate it up like crazy).
And what’s not to love about noodles simmered in a sweet and spicy tomato broth and smothered in cheese?
Chili mac has to be pretty incredible for me to want to make it again.
Not only could I not wait to eat the leftovers from this meal but I already have planned to make this again next week.
Less than 30 minutes from start to finish and delicious to boot, chili mac is back!
Skillet Chili Mac with Corn and Green Chiles
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef or lean ground turkey
- 1 medium onion, minced
- ¾ tablespoon chili powder, add more if you want more heat
- ½ tablespoon ground coriander, substitute ground cumin for a smokier flavor
- ½ teaspoon salt
- 3 garlic cloves, minced
- 1 tablespoon brown sugar
- 2 cans (8-ounces each) tomato sauce
- 2 cups water
- 2 cups elbow macaroni
- 1 cup frozen corn
- 1 (4.5-ounce) can chopped green chiles
- 2 tablespoons fresh cilantro, chopped
- 2 cups shredded cheese, I used a combination of cheddar and monterey jack but you can use pepper jack or a mexican shredded cheese blend
Instructions
- Heat oil in a 12-inch non-stick skillet over medium heat. Add the ground beef, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook the ground beef until it is no longer pink. Drain off any excess fat or grease (the amount will depend on how lean your beef is). Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni.
- Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-15 minutes.
- Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top.
- Cover and let sit off the heat until the cheese melts, about 2 minutes.
Notes
Recommended Products
Recipe Source: adapted from The 30-Minute Best Recipe
Simple and delicious. Everyone enjoyed it!
One of our all-time favorite Mel recipes (and I make a lot of Mel recipes). This one I make almost every week for our family of 6. I will need to start doubling it soon. Super simple, fast, cheap, tasty, and easy clean-up. Have also made it several times to take to families with a new baby, etc.
Wow. Great recipe. I doubled it and sub-out the second portion of meat for beans! So delish. Doubled all the portions but didn’t add rinsed beans until I added corn.
Replying on my own comment. If you double the recipe… don’t double the sugar. The sugar is there for a purpose… but doesn’t need to be doubled. Enjoy!
I’ve made this recipe many times over the last few years – it’s a favorite! I’m wondering if you have ever converted it to an instant pot recipe or have suggestions for how to do so?
I haven’t, sorry! I wonder if you could cook it for 3 minutes at high pressure? Might need to increase the liquid just a bit.
I love the chili Mac and cheese! My kids 3&1 always gobble it up. Question- I was hoping to take this to a friend as a freezer meal for post baby, any idea on what temp and for how long to cook it from frozen? Thank you!!
I would probably suggest 350 degrees for 1 1/2 hours (covered) then remove foil/cover and cook until fully heated through (maybe another 30 minutes).
Thank you so much!!
Delish! The whole family loved it! We are going through a major kitchen remodel so my cooking has been limited. I decided on this meal as it only requires a skillet, however, our oven died so without a range to cook on I got creative. I did this in the instant pot and it worked!! I put it on saute and cooked the meat, seasonings, and onion. Then added the sugar and garlic. Then I added the rest just like for the skillet and then put the lid on and cooked on high for 7 min. Once it beeped I did released the pressure and added the cheese, corn, chiles, and cilantro. It was perfect, so just in case anyone ever wondered about it, it works 🙂
Bless you for cooking in the middle of that kitchen remodel, Kesa!
Easy and yummy! Thanks!
Simple, easy, delicious! My husband and I crave this dish. Is it too much to make it once a week? At least now we’re down to twice a month.
Love this recipe! It is probably my #1 go-to for a quick dinner that everyone in my family eats without whining (rare). The other day I got everything ready to make it and then discovered the gas on the stove wasn’t working, so I threw up a Hail Mary and made it in the Instant Pot. I think it was the best batch I’ve ever made, go figure! Thank you for all the awesome recipes!
Serious? That’s awesome!
I was searching your site for something new to do with the ground turkey I had and decided on this. Hallelujah, it was a dish that the whole family liked, which rarely happens with a picky 9 year old and 13 year old who have completely opposite tastes. My husband said, “This is really good, it’s like Hamburger Helper, but better!” I told him thank god, because hamburger helper? Ew! Tirns out it was his go-to meal in college and this dish brought back memories. Good think I didn’t know him in college. Thanks again for another great recipe… they rarely disappoint!
This is my new favorite one-pot, easy summer dinner! My family is rarely all home at the same time for dinner, so this is perfect. It’s good right when it’s done & maybe even better for leftovers the next day!
I commented once in 2013 and I’m back here at the end of 2015 to say that this is still a favorite in my household! It’s on the menu at least once a month!
Made this for the second time yesterday. I doubled the recipe and packed lunches for my husband for a few days and was able to freeze some meals. Delicious! Thanks so much Mel!
Well….made this once again, and it was scrumptious. Love this and anyone who is thinking of maybe trying this, don’t think about it. Just do it. I promise you won’t be disappointed.
Hey Mel! I’m just letting you know there’s a typo in this recipe. It says to boil for 12-12 min. I assume (and have for years) that it means 12-15 min, but just wanted to point it out. This recipe is a family favorite, and I can’t wait for dinner to be ready!
Amy – Thanks for the heads up. I fixed it!
I made this tonight, and I bet you’re wondering why I am cooking on Mother’s Day.
And my answer would be, I dunno. But I chose this recipe because of it’s simplicity. And I was celebrated even more after serving this dish. My husband LOVES ortegas and my daughter loves anything with a noodle in it. Bottom line, all three of us were happy. Perfect with a salad, and made enough for a couple leftover servings. Which I am looking forward to. I am certain this is even better the next day.
And Mel, Happy Mother’s Day!!
Happy Mother’s Day to you, too, Shellice!
do you cook the macaroni before or add it into the pan precooked?
Kelsey – Uncooked macaroni. Enjoy!
This turned out great! Easy, quick, kids loved it. I love your blog!
I have been making this since I found it on your website over a year ago. I make it all the time! It’s so wonderful and filling. I love making it when we have company because it feeds a crowd!
I made this tonight for my big family using 3 cups ground beef, 1 large onion and doubling everything else, and it made enough to feed us, plus enough leftovers for my husband to take to work for lunch tomorrow. Everyone gave this rave reviews! Oh and I discovered too late that I was completely out of chili powder, so I subbed 2 TBSP. of my homemade taco seasoning mix and it still worked out. I can’t wait to make it next time with the chili powder and coriander, this was SO GOOD! Thank you Mel, your site is such a blessing and a life saver! I use so many of your recipes in my weekly menu planning, it’s wonderful. Thank you again!
Made this tonight and it was so yummy! I used to be a Hamburger Helper fan… I avoid it now, but I’m always looking for similar recipes. I think the non-overcooked pasta and the corn put this recipe over the top for me. Also, my one-year-old who has barely eaten any dinner in two weeks shoveled this down! Thanks so much!