Make dinner in 25 minutes: Mexi-Mac

Another recipe from board member + local food wizard, Robin!

She says, “Shanen Ebersole asked me to create something that was a quick & easy weeknight kind of dinner using a pound of her new ground beef. So, I came up with Mexi Mac, which was perfect since I’m having a crazy, busy week.”

For this recipe you’ll need ground beef, cheese, salsa, and pasta, which are all available now!


Author: Robin
  • 1 lb. ground beef – I used beef from Ebersole Cattle Co.
  • · 2 cups salsa – you decide how hot you want to go
  • · 1 15 oz. can tomato sauce
  • · 1 15.5 oz. can of corn, drained or 1 ½ cups frozen corn
  • · 2 cups elbow pasta
  • · 1 ½ cups water
  • · ½ cup shredded sharp cheddar or Mexican blend cheese
  • · Sour cream (optional)
  • · Fresh cilantro, chopped (optional)
  1. In a large skillet over medium-high heat, brown the ground beef until cooked through. Drain any grease.
  2. Add salsa, tomato sauce, and water to the skillet. Bring to a boil. Add pasta and corn. Return to a boil, then cover and reduce the heat to a simmer. Simmer for 20 minutes, stirring occasionally.
  3. When the pasta is cooked, turn off the heat, sprinkle with cheese, recover and allow cheese to melt.
  4. Serve with sour cream and cilantro.