Southwestern Goulash

Submitted by Chris Reynolds

"From Healthy Cooking. I'm always looking for a new way to serve ground beef, particularly in these days of higher prices! I sprinkle some shredded cheddar cheese on the top when serving."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 cup uncooked elbow macaroni
• 1 lb lean ground beef
• 1 medium onion, chopped
• 1 (28 ounce) can diced tomatoes, undrained
• 2⁄3 cup frozen corn
• 1 (8 ounce) can tomato sauce
• 1 (4 ounce) can chopped green chilies
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon salt
• 1⁄4 cup minced fresh cilantro

directions

1. Cook macaroni according to package directions.
2. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until beef is no longer pink; drain. Stir in the rest of the ingredients except cilantro.
3. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.
4. Drain macaroni; add to meat mixture. Stir in cilantro and heat through.

Reviews

[yogiclarebear]

Yum! I kicked up the flavor here with a few garlic cloves and some chili powder. In place of the macaroni, I used Shirataki tofu noodles in the fettuccini shape that I cut up into smaller pieces. It worked great and kept the dish REALLY low carb/calorie, but didn't sacrifice taste or texture! I also added black olives and diced zucchini. Lime juice makes a nice addition to the bowl too. Thanks for posting Chris!

 

[True Texas]

Very good goulash. This is a nice change from my normal goulash. Made for My-3-Chefs in goulash catagory. Thanks for listing.