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Home Recipes
Quick & Easy

Southwestern Goulash

I had some extra cilantro in the fridge and didn't want to throw it away. Instead, I came up with this delightful and filling family recipe. Everyone just loved it!

Ingredients :

    1 cup uncooked elbow macaroni
    1 pound lean ground beef (90% lean)
    1 medium onion, chopped
    1 can (28 ounces) diced tomatoes, undrained
    1 can (8 ounces) tomato sauce
    2/3 cup frozen corn
    1 can (4 ounces) chopped green chiles
    1/2 teaspoon ground cumin
    1/2 teaspoon pepper
    1/4 teaspoon salt
    1/4 cup minced fresh cilantro

Direction :

    Cook macaroni according to package directions; drain. Meanwhile, in a 6-qt. stockpot, cook and crumble beef with onion over medium heat until meat is no longer pink, 6-8 minutes; drain.
    Stir in tomatoes, tomato sauce, corn, chiles and dry seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. Stir in macaroni and cilantro.

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