Southwestern Goulash
photo by True Texas
- 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
- Cook macaroni according to package directions.
- 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.
- Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.
- Drain macaroni; add to meat mixture. Stir in cilantro and heat through.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>