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Cheesy Beef & Pasta Skillet

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Prep Time
10
min.
Total Time
45
min.
Servings

2 servings, 2 cups each

If you like beefy mac and cheese, you'll like this easy skillet dish—made with seasoned ground beef, penne pasta and VELVEETA.

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Make It

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  • Cook meat with onions, cumin and chili powder in large skillet on medium-high heat 5 min. or until meat is no longer pink, stirring occasionally.
  • Add tomatoes, water, pasta and peppers; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 18 to 20 min. or until pasta is tender and most of the liquid is absorbed.
  • Stir in VELVEETA; cook 2 min. or until melted, stirring occasionally. Sprinkle with cilantro.

Special Equipment Needed

Special Extra

Add 1/4 tsp. crushed red pepper along with the onions, cumin and chili powder.

Substitute

Substitute a green bell pepper for the yellow pepper.

Servings

  • 2 servings, 2 cups each

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium

Diet Exchange

  • 2 Starch
  • 3 Vegetable
  • 3 Meat (L)
  • 1/2 Fat

Nutrition Bonus

This Southwest-inspired meal is loaded with flavor yet low in calories, fat and sodium. As an added bonus, the yellow pepper is rich in vitamin C. Eating right never tasted so good!

Nutritional Information

Serving Size 2 servings, 2 cups each
AMOUNT PER SERVING
Calories 450
Total fat 10g
Saturated fat 4.5g
Cholesterol 85mg
Sodium 600mg
Carbohydrate 55g
Dietary fiber 6g
Sugars 15g
Protein 36g
% Daily Value
Vitamin A 35 %DV
Vitamin C 120 %DV
Calcium 25 %DV
Iron 35 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This recipe arrived in my email today just when I was trying to think of what to make for dinner. This recipe arrived in my email today just when I was trying to think of what to make for dinner. I didn't have bell pepper or velveeta so I substituted 2 small jalapeno peppers and topped the mixture with slices of pepper jack cheese and some leftover shredded sharp cheddar. The cheese changed the nutrition information, but added the kick other posters said was missing. No cumin or cilantro because we don't like the flavors. It was quick and easy and we are stuffed. I will definitely keep this handy and use my revised version again.
Date published: 2007-09-19
Rated 4 out of 5 by from I've made this several times and my family loves it. I've made this several times and my family loves it. I use cheddar instead of velveeta because my family doesn't like velveeta. I also don't add the cilantro or cumin they don't compliment the dish. But I add my own seasonings (cayenne pepper, garlic salt, Cajun seasoning,etc. I've read the other comments and people use red or green instead of yellow. The Yellow bell pepper really adds some zing to the dish and it only has a slightly different flavor. This is a quick dish to whip together and has lots of flavor
Date published: 2008-01-17
Rated 4 out of 5 by from I used a pound of ground beef since we are a large family. I used a pound of ground beef since we are a large family. I also used what we had around the house. I had egg noodles instead of penne pasta and I had diced tomatoes with green peppers. It was so good. We are going to try it the way the recipe says but stick with the tomatoes with peppers. My family loved it!!
Date published: 2007-11-02
Rated 4 out of 5 by from YUM! YUM! This was very good. I substituted fresh jalapeno pepper from our garden for the yellow pepper & added some fresh chives. I also used that new Barilla Mini Penne pasta instead of regular. My husband really liked it & went back for seconds (I doubled the recipe). I will definitely make this again!
Date published: 2009-07-02
Rated 3 out of 5 by from This recipe definitely needed more seasoning so I added black pepper, salt, oregano, basil & Tobasco... This recipe definitely needed more seasoning so I added black pepper, salt, oregano, basil & Tobasco sauce. The cumin really ruined this recipe for me and it had a strange texture once complete. It's basically pasta with meat sauce and some cheese, nothing special. I wouldn't use this recipe again.
Date published: 2007-09-03
Rated 4 out of 5 by from This was very good! This was very good! I had to add more water to thoroughly cook the pasta and I had to cook it longer (i used whole wheat pasta; not sure if that made a difference). I'm sure to get at least three meals out of this recipe, as opposed to the two that were calculated. Try it!
Date published: 2007-11-18
Rated 4 out of 5 by from I didn't have cumin so i went without; i also only had stewed tomatoes with celery and bell peppers,... I didn't have cumin so i went without; i also only had stewed tomatoes with celery and bell peppers, and a different pasta then pene so i used them. This made A LOT of food! It was very tasty. Will make it again for sure. Maybe try it the way the recipe states!
Date published: 2009-01-03
Rated 2 out of 5 by from I found that the fresh cut cilantro is over powering. I found that the fresh cut cilantro is over powering. We felt it was a little bland but the pepper and the cilantro snuck out, it was just too much; however, my 1 year old seemed to enjoy it. My husband and I did not finish it.
Date published: 2007-08-26
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