Over the last few months, I decided to model a new recipe off of some of my others using salsa verde Mexicana – which is my favorite style of salsa. This salsa verde macaroni beef skillet recipe is basically a one pot beef macaroni skillet elevated with a salsa verde cream sauce. Pasta in salsa verde with beef is such a great weeknight meal!
This beef macaroni skillet recipe is modeled after my one pot spaghetti recipe (linked at the bottom of the post). However, in the spaghetti recipe, I jazz up a store-bought jarred sauce. In this salsa verde pasta, I use jarred salsa verde instead. And, of course, instead of spaghetti noodles, I use elbow macaroni. I use elbow noodles as that is the traditional macaroni noodle. But many of the steps are the same.
Ingredients for Salsa Verde Macaroni Beef Skillet
Making this salsa verde macaroni and beef recipe couldn’t be much easier. The main ingredients include a jar of salsa verde, ground beef, and a package of elbow pasta.
I’m not all that picky when it comes to store-bought salsa verde. To me they are all pretty good. However, Paste Magazine did name Herdez Salsa Verde as the best salsa verde brand in its top salsa brands list.
How to Make Beef Salsa Verde Pasta Even Easier and Faster
If you’ve been following around for a while now, you know I’m a believe in doing freezer prep for meats. I like to spend a Sunday afternoon every once in a while cooking up 5 pounds of ground beef or chicken. Then, I store them in the freezer in one-pound portions using labeled Ziploc bags.
Recently, we went in with a family member and bought half a cow from a local cattle farmer. After splitting the half of the cow halfway (for 1/4th of a cow each), we wound up with 18 one pound bags of hamburger meat and quite a few steaks and roasts. While the end price for the hamburger meat didn’t seem much cheaper than buying at a grocery store, the steaks and roasts did come out quite a bit cheaper. But the biggest benefit is that we are supporting our local farmers and butchers in Arkansas.
So with all of this meat, I spent a Sunday afternoon cooking a few batches and then freezing the browned ground beef.
This all being said to point out that using a frozen batch of pre-cooked ground beef can make this macaroni skillet process faster. Just thaw a couple minutes in the microwave and you are ready to go.
If you need to cook your beef from raw, then you will simply need to drain the pan before proceeding with the subsequent steps.
Due to its green coloring from the salsa verde, this salsa verde pasta dish doesn’t look super appealing in the beginning stages. Stay with me!
Substitutions for this Salsa Verde Macaroni Beef Skillet
Pasta Substitutions
If you don’t have elbow macaroni on hand, you could make a swap with penne or any other short tubular pasta.
Broth Substitutions
Now, let’s talk broth. I have used both Knorr’s tomato broth or chicken broth in this recipe. However, I have also used plain water, and this salsa verde pasta recipe has turned out just fine.
Vegetable Substitutions
In my photos here and in my recipe card, I feature whole kernel corn. However, I have also used a drained can of Rotel tomatoes in place of the corn, and that macaroni skillet combination also turned out great.
Mmmm mmmm. This salsa verde beef macaroni skillet proves that salsa verde with pasta is a winning combination!
Salsa Verde Macaroni Beef Skillet
Equipment
- 1 medium skillet
Ingredients
- 1 lb Ground beef
- 1 tsp Garlic powder
- 1 tsp Cumin
- 1 tsp Chili powder
- 4 oz Green chiles
- 16 oz Salsa verde
- 24 oz Chicken broth Or Water (3 cups)
- 16 oz Elbow macaroni
- 1 cup Whole kernel corn Frozen, fresh or canned – drain if using canned corn
- ½ cup Sour cream
- 4 oz Cream cheese (half a brick)
- 2 cups Cheddar cheese shredded
- ⅛ cup Cilantro
Instructions
To Prepare the Macaroni and Beef Skillet
- If using raw ground beef, brown ground beef with garlic powder, cumin, and chili powder in a medium skillet with high sides and drain. (If using pre-cooked ground beef, heat thawed meat in skillet with the seasonings.)
- In same skillet, add green chiles, salsa verde, and broth (or water) and bring to boil.
- Add macaroni noodles and corn.
- Cook uncovered over medium heat for 12-15 minutes or until noodles are softened. (It is possible, you will need to add a bit more broth or water as the mixture cooks down.)
To Finish the Salsa Verde Cilantro Cream
- Stir the sour cream, cream cheese, the cheddar cheese, and the cilantro into the salsa verde pasta skillet. (Reserve a bit of cheddar cheese and cilantro to use as garnish later.)
- Heat through and serve with a bit of cilantro and shredded cheese for garnish.
Notes
Nutrition
If You Like This Salsa Verde Pasta Skillet, Explore Our Other Pasta and Noodle Dishes
Southwest Pasta with Black Beans and Ground Beef
Chicken Soup with Amish Noodles
Black Eye Pea Soup with Tortellini and Sausage
Sausage and Squash Skillet with Orzo
Tallerine (Beef Noodle Casserole)
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