Matt's Goulash (What's Not to Like Here!)

This is a very hearty, low fat recipe I adapted from several others. This is OAMC! I hope you try it and enjoy! My boys love to shower it with grated Parmesan or slices of American cheese (the real stuff) serve with a good crusty bread or corn bread and a salad.

• Ready In: 25 mins
• Serves: 6-10
• Yields: 2 quarts

Ingredients

• 1  lb ground beef
• 1  medium onion, chopped
• 1  medium green bell pepper, chopped
• 2 -4  garlic cloves, diced and smashed or 2 -4  add powdered garlic later with chili powder
• 1 (14 1/2ounce) can tomatoes, dice if using whole, do not drain
• 1 (15 1/4ounce) can whole kernel corn, drained
• 1 (15 1/4ounce) can pinto beans, rinsed
• 1 (15 ounce) can  tomato soup, undiluted
• 8  ounces elbow macaroni, 1/2 box
• 3  cups water
• 1 -2  tablespoon  chopped parsley
• 1  tablespoon chili powder
• 1  tablespoon Worcestershire sauce
•  salt and pepper

Directions

1. 1. Brown meat in a large skillet, drain the fat and add the onion and bell pepper half way through cooking.
2. 2. Drain any remaining fat when onion and pepper is done and add garlic, stir it about.
3. 3. Add the uncooked macaroni to the meat mixture; add the canned tomatoes, corn, sauce, beans, Worcestershire, seasonings, and 3 cups of water.
4. 4. Mix all this together and add salt and pepper to taste.
5. 5. You may need to add some water to loosen the sauce if it is too dry.
6. 6. Cook on a slow simmer, stirring occasionally, until the pasta is done, 10 minutes.
7. 7. leftovers are better the next day!