Southwestern Skillet Ragu

barbara lentz


Spicy dish with a southwest flare


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 1 lb
    ground beef
  • 1/2 lb
    chorizo casing removed
  • 1 large
    onion diced
  • 1 medium
    yellow, red or orange bell pepper diced
  • 8 oz
    baby bella mushrooms diced
  • 4 clove
    garlic minced
  • 1 Tbsp
    each ancho chili powder and chili powder
  • 1 tsp
    each salt, cumin, red pepper flakes and smoked paprika
  • 28 oz
    can crushed tomatoes
  • 15 oz
    can diced tomatoes with basil
  • 1 lb
    radiatore pasta
  • ·
    shredded cheddar cheese for serving

How to Make Southwestern Skillet Ragu


  1. Brown the ground beef and chorizo together in large pot. Remove with slotted spoon and set aside. Add the onion, pepper, mushrooms and garlic and saute in the greased until softened. Add the spices and tomatoes.
  2. Add the burger mixture back to pan and simmer 15 minutes.
  3. Cook the pasta in boiling salted water. Drain. Serve ragu over the pasta and sprinkle cheese on top.

Printable Recipe Card

About Southwestern Skillet Ragu

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southwestern

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