Sunny's Tex-Mex Chili Mac Skillet
This easy Tex-Mex Chili Mac Skillet recipe combines seasoned ground beef, marinara, and pasta, all topped with melted cheese and fresh jalapenos. Prepared in a single cast-iron pan, it’s a quick and flavorful dish perfect for a family meal. The process involves browning beef with toasted spices, simmering in marinara, then topping with cheese and baking until golden and bubbly.
Equipment
- 1 Large Cast-Iron Pan Essential for stovetop cooking and oven/grill finishing.
- 1 Heat-Resistant Spatula or Wooden Spoon For browning beef and stirring ingredients.
- 1 Set of Measuring Spoons For accurate measurement of spices.
Ingredients
Main
- 2 tablespoons olive oil
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 pound ground beef 80 percent meat/20 percent fat
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 cups marinara sauce pick one with personality!
- One 8.5-ounce bag microwaveable pasta such as rotini, elbows or penne
- 2 cups shredded Mexican cheese blend
- 2 jalapenos thinly sliced into rounds
- Greek yogurt or sour cream and sliced scallions for garnish
Instructions
- Preheat the oven or a grill to 375 degrees F.
- Add the olive oil, chili powder and cumin to a large cast-iron pan over medium heat. Toast and stir until the spices are fragrant, about 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Add the pasta straight from the bag and stir.
- Level the contents of the pan and top with the cheese, then arrange the jalapeno slices around the pan on top. Bake or grill with the lid closed until the cheese melts and is golden on the edges, 10 to 15 minutes. Top with the Greek yogurt and scallions. Serve warm.
Notes
Ensure your cast-iron pan is adequately hot before toasting spices to unlock their full aromatic potential, about 2 minutes. When browning the ground beef, break it down well to maximize surface area for even browning, which develops deeper flavor. Using 80/20 ground beef provides enough fat for richness without being greasy. The 'microwaveable pasta' is essentially pre-cooked; avoid over-stirring once added, as it will continue to cook in the sauce. For the marinara, select a robust, well-seasoned variety as it forms the base flavor. For presentation and an extra kick, ensure the jalapeno slices are thinly cut and evenly distributed. The bake/grill step is crucial for achieving a golden, bubbling cheese crust; keep an eye on it to prevent burning. The Greek yogurt or sour cream and scallions are not just garnish; they offer a cooling contrast and fresh texture, balancing the rich chili mac.