Introduction

Remember those cozy nights when dinner felt like a warm hug in a bowl? This One-Pot Tomato Beef Macaroni Skillet is exactly that! It’s the kind of recipe that brings back those comforting memories, but with a super simple twist that makes it perfect for today’s busy life. Seriously, you’re going to be amazed at how little fuss there is for so much flavor. Get ready to rediscover comfort food!

Why You’ll Love This Recipe

Fast: Dinner on the table in about 30 minutes flat!
Easy: Minimal chopping, just toss it all in one pot.
Giftable: Imagine bringing a batch of this to a new parent or a friend who’s feeling under the weather – it’s a true act of love.
Crowd-pleasing: Kids and adults alike go crazy for this savory, tangy, and satisfying dish.

Ingredients

Here’s what you’ll need to make this magic happen. Don’t worry, it’s all pantry-friendly stuff!

1 tablespoon olive oil or vegetable oil: Just enough to get our beef started.
1 pound lean ground beef: The hearty star of our show.
½ teaspoon garlic powder: For that essential savory kick.
2 teaspoons dried minced onion (or ½ small onion, finely chopped): I love using dried for ease, but fresh is great too if you’re feeling ambitious!
1 can (15 ounces) diced tomatoes, undrained: We want all that juicy goodness!
1 can (10 ounces) tomato soup: This is the secret to that rich, tomatoey base.
1 ½ cups uncooked elbow macaroni: The classic pasta shape that’s perfect for soaking up all the flavors.
1 ½ cups water (or broth): Broth adds an extra layer of flavor if you have it handy!
1 ½ tablespoons Worcestershire sauce: Adds a touch of umami that makes everything taste even better.
2 tablespoons brown sugar: Just a hint to balance the tanginess of the tomatoes.
¾ teaspoon salt, or to taste: Seasoning is key to bringing out all the deliciousness.
½ teaspoon black pepper, or to taste: A little pepper always goes a long way.

How to Make It

Alright, let’s get cooking! This is where the “one-pot” magic really happens.

Brown the Beef: Grab a nice, big skillet (one with high sides works best!) and heat your oil over medium-high heat. Toss in your ground beef and get to work breaking it up with a spoon. Cook until it’s all beautifully browned. Now, carefully drain off any extra grease – nobody wants a greasy skillet dinner!
Add Aromatics: Sprinkle in the garlic powder and dried minced onion. Give it a good stir and let it cook for about 1 minute until you can really smell that wonderful aroma.
Toss in Everything Else: Now for the fun part! Add the undrained diced tomatoes, the can of tomato soup, your uncooked elbow macaroni, water (or broth if you’re using it), Worcestershire sauce, and brown sugar. Give it all a good stir to make sure everything is mixed together nicely.
Simmer to Perfection: Bring the whole mixture to a boil. Once it’s bubbling, reduce the heat to low, pop a lid on your skillet, and let it simmer away for about 15 to 20 minutes. You’re looking for the macaroni to be nice and tender, and most of that liquid to be absorbed. Give it a stir every so often to make sure nothing sticks to the bottom – we want all the goodness to stay in the pot!
Taste and Season: Once the macaroni is cooked, it’s time for the final touch. Taste your creation and add salt and black pepper until it’s just perfect for your palate.

Substitutions & Additions

This recipe is so forgiving and adaptable! Feel free to play around and make it your own.

Veggies: Want to sneak in some more goodness? Stir in a cup of frozen peas or corn during the last 5 minutes of simmering. Diced carrots or bell peppers are also fantastic additions – just sauté them with the onions for a few minutes before adding the beef.
Cheese, Please! Who doesn’t love cheese? Sprinkle some shredded cheddar, mozzarella, or a Parmesan blend on top during the last few minutes of cooking, or just before serving. Melted cheese makes everything better!
Spice it Up: If you like a little heat, add a pinch of red pepper flakes along with the garlic and onion.
Pasta Power: Don’t have elbow macaroni? Rotini, penne, or even shells would work wonderfully. Just make sure they’re small enough to cook through in the allotted time.

Tips for Success

A few little tricks to make sure your One-Pot Tomato Beef Macaroni Skillet is a guaranteed winner every time.

Don’t Overcrowd the Pan: Make sure your skillet is large enough. If it’s too full, the pasta won’t cook evenly.
Stir Regularly: This is key, especially towards the end of the simmering time, to prevent the bottom from sticking.
Taste as You Go: Seasoning is personal! Start with the suggested amounts and adjust as needed.
Prep Ahead: You can brown the ground beef and drain it a day in advance and store it in the refrigerator. Just reheat it in the skillet before adding the other ingredients.

How to Store It

Leftovers are a delicious bonus! Once cooled, spoon any extra into an airtight container and store it in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it seems a bit dry.

FAQs

Got questions? We’ve got answers!

Can I make this in a slow cooker?: Yes! Brown the beef and drain it first, then combine all ingredients in your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, until the pasta is tender.
What kind of pasta works best?: Elbow macaroni is classic, but any small pasta shapes like rotini, ditalini, or small shells will work great. Just be sure they cook quickly!
Can I freeze this?: This dish freezes reasonably well. Let it cool completely, then store in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently.

One-Pot Tomato Beef Macaroni Skillet

This One-Pot Tomato Beef Macaroni Skillet is a comforting and easy weeknight meal that's perfect for busy families. It's packed with flavor, requires minimal cleanup, and is ready in about 30 minutes.

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Prep Time 10

Cook Time 20

Servings 4

Equipment

Large skillet with high sides

Ingredients

Main ingredients

1 tablespoon olive oil or vegetable oil
1 pound lean ground beef
0.5 teaspoon garlic powder
2 teaspoons dried minced onion or ½ small onion, finely chopped
1 can (15 ounces) diced tomatoes undrained
1 can (10 ounces) tomato soup
1.5 cups uncooked elbow macaroni
1.5 cups water or broth
1.5 tablespoons Worcestershire sauce
2 tablespoons brown sugar
0.75 teaspoon salt or to taste
0.5 teaspoon black pepper or to taste

Instructions

Brown the beef: Grab a nice, big skillet (one with high sides works best!) and heat your oil over medium-high heat. Toss in your ground beef and get to work breaking it up with a spoon. Cook until it’s all beautifully browned. Now, carefully drain off any extra grease – nobody wants a greasy skillet dinner!
Add Aromatics: Sprinkle in the garlic powder and dried minced onion. Give it a good stir and let it cook for about 1 minute until you can really smell that wonderful aroma.
Toss in Everything Else: Now for the fun part! Add the undrained diced tomatoes, the can of tomato soup, your uncooked elbow macaroni, water (or broth if you’re using it), Worcestershire sauce, and brown sugar. Give it all a good stir to make sure everything is mixed together nicely.
Simmer to Perfection: Bring the whole mixture to a boil. Once it's bubbling, reduce the heat to low, pop a lid on your skillet, and let it simmer away for about 15 to 20 minutes. You’re looking for the macaroni to be nice and tender, and most of that liquid to be absorbed. Give it a stir every so often to make sure nothing sticks to the bottom – we want all the goodness to stay in the pot!
Taste and Season: Once the macaroni is cooked, it’s time for the final touch. Taste your creation and add salt and black pepper until it’s just perfect for your palate.

Notes

This recipe is very adaptable. Feel free to add vegetables like frozen peas or corn during the last 5 minutes of simmering. Cheese can be sprinkled on top during the last few minutes of cooking or before serving. For a spicier dish, add red pepper flakes. Various small pasta shapes like rotini, penne, or shells can be used instead of elbow macaroni.