Skillet-Baked Tex Mex Macaroni

• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 1 green bell pepper, cut into 1/2-inch pieces
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 18 teaspoon cayenne powder
• 1 lb lean ground beef (90 percent lean)
• 2 cups water
• 1 (15 ounce) can tomato sauce
• 8 ounces elbow macaroni
• 1 cup frozen corn
• 1 (4 1/2 ounce) canchopped green chilies
• 8 ounces shredded mexican cheese, blend
• salt
• pepper
• 2 tablespoons minced fresh cilantro

1. Adjust oven rack to middle position and heat oven to 475 degrees.
2. Heat oil in large ovensafe nonstick skillet over medium heat until shimmering.
3. Add onion and bell pepper and cook until softened, 5-7 minutes.
4. Stir in garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds.
5. Stir in beef, breaking up meat with wooden spoon, and cook until no longer pink, about 1 minute.
6. Stir in water, tomato sauce, and pasta.
7. Cover and increase heat to med-high, and cook at vigorous simmer, stirring often, until pasta is tender, 9-12 minutes.
8. Off heat, stir in corn, chiles, and 1 cup cheese and season with salt and pepper to taste.
9. Sprinkle remaining 1 cup cheese evenly over top.
10. Transfer skillet to oven and bake until cheese has melted and browned, 10-15 minutes.
11. Sprinkle with cilantro and serve.

vegetable oil, onion, green bell pepper, garlic, chili powder, cayenne powder, lean ground beef, water, tomato sauce, elbow macaroni, frozen corn, green chilies, mexican cheese, salt, pepper, fresh cilantro

Taken from www.food.com/recipe/skillet-baked-tex-mex-macaroni-510377 (may not work)