Cheesy Beef & Bell Pepper Mac Skillet
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $14.25
- Nutrition
- 610 cal · 38g protein
- quick
- one-pot
- kid-favorite
🍳 1 pan · Picky-eater safe bet: plain noodles
Cheesy Beef & Bell Pepper Mac Skillet is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $14 in groceries. You'll need 1 pan, and the 7 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 8 oz elbow pasta
- 1¼ lb lean ground beef (90% lean)
- 2 count bell peppers
- 1 can (14.5 oz) no-salt-added diced tomatoes
- 2 cups cheddar cheese sauce
- 1 cup low-sodium beef broth
- 1 tsp chili powder
Steps
- Brown ground beef in a large skillet over medium-high heat, breaking it apart as it cooks, about 5 minutes until it reaches 160°F; drain excess fat.
- Dice bell peppers and add to the skillet with chili powder, cook 3 minutes until peppers begin to soften.
- Stir in uncooked pasta, diced tomatoes, beef broth, and cheese sauce, bring to a simmer and cook 10–12 minutes, stirring often, until pasta is tender and sauce thickens.
- Divide into four bowls and serve hot.
- Picky eater tip: scoop out some pasta and beef with the cheese sauce and leave the peppers in the pan.
- Make ahead: dice the peppers up to 2 days ahead and keep them in the fridge. Leftovers keep 3 days in the fridge.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 56 g
- Fiber
- 3 g
- Sugar
- 3 g
- Fat
- 22 g
- Saturated fat
- 10 g
- Sodium
- 840 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Atharva Lele / Unsplash