Salsa Verde Macaroni Beef Skillet
Quick one-pan dinner with ground beef, macaroni, and tangy salsa verde. Everything cooks together in one skillet for minimal cleanup and maximum flavor. Ready in 30 minutes!
Ingredients
- 1 lb ground beef 80-85% lean
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 4 oz green chiles canned, diced
- 16 oz salsa verde
- 3 cups chicken broth
- 16 oz elbow macaroni
- 1 cup whole kernel corn frozen, fresh, or canned
- 1/2 cup sour cream full-fat
- 4 oz cream cheese softened
- 2 cups cheddar cheese shredded
- 1/8 cup fresh cilantro chopped
Instructions
- Heat a deep skillet over medium-high heat. Add ground beef and break it up with a spoon as it cooks. Sprinkle with garlic powder, cumin, and chili powder. Cook for 6-8 minutes until no pink remains, stirring occasionally.
- Drain the fat from the skillet. Return skillet to heat.
- Add green chiles and salsa verde to the skillet. Stir well, scraping up any browned bits from the bottom. Pour in chicken broth and bring to a boil.
- Add elbow macaroni and corn. Stir to submerge all pasta. Reduce heat to medium for a gentle simmer.
- Simmer for 12-15 minutes, stirring occasionally, until pasta is al dente. If liquid evaporates too quickly, add more broth 1/4 cup at a time.
- Reduce heat to low. Add sour cream and cream cheese. Stir continuously until cream cheese melts and sauce becomes smooth, about 1-2 minutes.
- Reserve 1/4 cup cheddar cheese for topping. Fold remaining cheese into the skillet until melted. Add most of the cilantro, reserving some for garnish.
- Sprinkle reserved cheddar cheese and cilantro on top. Serve immediately while hot.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Add 1/4 cup broth or milk when reheating to restore creaminess.
Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in refrigerator before reheating.
Substitutions: Use ground turkey (93% lean), plant-based crumbles, or black beans with mushrooms for variations. Penne, rotini, or shells work well instead of elbow macaroni.
Make Ahead: Prepare through step 5, cool, and refrigerate. When ready to serve, reheat gently and add cream cheese, sour cream, cheese, and cilantro.
Spice Level: Use mild or hot salsa verde to adjust heat level. Add diced jalapeños for extra kick.