Like every family, we are super busy with work, family life, sports, school, etc. So there are few things that make me happier than a quick dinner that is made in one dish, is packed with flavor and the whole family loves!

And this Fiesta Skillet Dinner is just that! On the table in less than 30 minutes and a complete meal made in one pan…gotta love that! 

One more great thing about this dinner, it’s packed with flavor. Just add some bread or corn muffins and you have a hit on your hands!

I found this recipe in the Kraft Food and Family Magazine {one of my favorites}, changed it a little to use up what I already had in the pantry and it was delicious! It has a little kick from the Tex Mex Style Diced Tomatoes I used, but you can certainly use regular diced tomatoes if you don’t like the spice. Or to spice it up even more, add a jalapeno pepper while you are cooking the meat, red pepper and onions.


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Fiesta Skillet Dinner

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5 from 1 review

One pot dish that is packed with flavor and easy on the budget. Recipe from

  • Total Time: 40 mins
  • Yield: 4 servings 1x


  • 1 pound ground beef
  • 1 sweet red pepper, cleaned and chopped finely
  • 3 green onions, cleaned and chopped finely
  • 1 package of Taco Seasoning or Homemade
  • 1 can Tex Mex Style Diced Tomatoes or Tomatoes with Green Chiles
  • 2 cups water
  • 1 1/2 cups elbow macaroni, uncooked
  • 1 cup frozen corn
  • 1 cup Mexican blend cheese
  • Chopped Cilantro, optional for garnish


  1. Brown meat, red pepper and onions in a large skillet until no pink remains in meat
  2. Drain, if necessary and return back to pan
  3. Stir in water, taco seasoning and tomatoes, bring to boil
  4. Stir in macaroni, cover and simmer on medium-low heat for 10 minutes
  5. Add frozen corn and continue cooking for 5 more minutes, stirring occasionally
  6. Remove from heat and sprinkle with cheese, cover and let stand for 2 minutes until cheese is melted
  7. Sprinkle with cilantro, if desired
  8. Serve immediately with bread or corn muffins if you like
  • Author:
  • Prep Time: 10 mins
  • Cook Time: 30 mins


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  1. Followed the link and found that it’s two cups water. Stuff tastes good, even better with a sweet cornbread crumbled over it all.

    • My apologies Julie, yes you are right, 2 cups water. I corrected the recipe.
      Thanks for pointing that out.

    • Thanks Melissa! Easy is definitely high on my list for recipes too.

    • Glad you liked the recipe Debra! Let us know if you give it a try.

  2. I found this recipe link on pinterest and knew it was a quick meal I wanted to try. I made it tonight and we really enjoyed it! Unfortunately, I didn’t have any red bell pepper or cilantro (both things we love), but it was great anyway. I used whole wheat bowtie pasta and an extra can of diced tomatoes. It will be made again in my kitchen for sure! Thanks for sharing.

    • So glad you liked it Kathy! We have enjoyed it several times, and each time I add something different, usually what I have on hand.

  3. Tried this recipe last night… yum!!

    Made a few small changes by omitting the bell pepper and using only one onion. I also used 2 cups of pasta instead of 1 1/2 to balance out the omissions. I found that the can of petite diced tomatoes I had worked perfectly in this recipe. For the cheese, I didn’t even bother measuring I just covered the top with cheese. And then added more cheese on top of my portion after I scooped it out of the skillet. You can’t go wrong with more cheese, I always say.

    Thank you so much for the delicious recipe! It reminds me of Hamburger Helper, but better!

    • Thanks Tiffany, if my sons had their way I think they would prefer your recipe. Not big fans of the bell pepper.

    • Sure Laura, I don’t see why not, as long as it’s big enough.
      Happy Cooking!

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