Cowboy Goulash
Ready In: 40 mins
Serves: 6-8
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons vegetable oil
- 1 cup diced green pepper
- 1 cup diced yellow onion
- 1 -1 1⁄2 lb lean ground beef
- 1⁄2 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1⁄2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 10 ounces frozen corn, thawed or 1 (15 ounce) can corn, drained
- 1⁄2 lb bacon, cooked crisp and crumbled or 3 ounces bacon bits
- 3 cups beef gravy
- 6 ounces cheddar cheese, shredded
Directions
- Cook macaroni to al dente state; (6 minutes) drain and set aside.
- Add vegetable oil to oven proof 12-inch skillet or Dutch oven. Heat to medium, then add peppers and onions; cook until just softened, 6-7 minutes.
- Add ground beef and salt, cook until beef is cooked through, 5-6 minutes. Drain well.
- Reduce heat to medium-low, add Worcestershire sauce, smoked paprika, black pepper, tomato paste, garlic powder, corn, and bacon. Stir well.
- Carefully add beef gravy and elbow macaroni, stirring thoroughly. Simmer until heated through.
- Top with cheddar cheese. Either cover with a lid or put it in the oven under the broiler for 2-3 minutes until melted.
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