You won't believe how easy it is to make this One-Pot Fajita Mac & Cheese recipe by Tastemade. In this Mexican mac and cheese, the macaroni cooks right in the salsa mixture, absorbing the flavor of the salsa and fajita seasoning for ultimate flavor and also saving you some prep! It's delicious on its own, but then you sprinkle it with Monterey Jack cheese and crushed tortilla chips and bake for a melty, cheesey, crunchy topping that turns this into some serious comfort food. And it's customizable with what you have in the pantry. Try One-Pot Fajita Mac & Cheese with any short pasta or shredded cheese!
Heat the oven to 350°F. While the oven is heating, season the beef with salt and pepper. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the beef and cook until well browned and cooked through. Remove the beef to a plate.
Add the green pepper to the skillet and cook for 3 minutes or until tender-crisp. Remove the green pepper to the plate with the beef.
Heat the salsa, fajita seasoning and water in the skillet to a boil. Stir in the elbows (press the elbows down to submerge in the salsa mixture). Reduce the heat to medium. Cook for 8 minutes or until the macaroni is tender, stirring occasionally. Return the beef and green pepper to the skillet with the macaroni and cook until the mixture is hot. Season to taste. Sprinkle with the crushed tortilla chips and cheese.
Bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro just before serving, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.