Macaroni Beef Tomato Goulash
Created by KittenCal on September 29, 2011
- Servings: 6
- Prep Time: 20m
- Cook Time: 40m
- Recipe #255
Ingredients
- 1 cup uncooked elbow macaroni
- 1 pound lean ground beef or 1 pound Italian sausage links, casing removed
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin (or can use 1/2 to 1 package taco seasoning mix)
- 1 teaspoon crushed chili flakes, or adjust to taste
- 1 (28 ounce) can diced tomatoes, undrained
- 1/2 cup frozen corn (can use more)
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can chopped green chilies
- Seasoned salt and fresh ground black pepper, to taste
- Shredded cheddar cheese (use as much as you like)
How to Make
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Step 1: Cook macaroni according to package directions. drain.
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Step 2: In a Dutch oven over medium heat, cook beef and onion until meat is no longer pink; drain.
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Step 3: Add in garlic cumin and chili flakes; cook until meat is lightly browned (about 10-12 minutes).
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Step 4: Stir in the tomatoes, corn, tomato sauce and green chilies; bring to a boil, then reduce heat and simmer uncovered for about 25-30 minutes stirring frequently (season with salt and pepper about halfway through cooking time).
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Step 5: Mix in cooked macaroni.
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Step 6: Sprinkle with shredded cheddar cheese and allow to melt.
Nutritional Facts
- Serving Size: 1 (310.4 g)
- Calories 515.8
- Total Fat - 25.2 g
- Saturated Fat - 8.2 g
- Cholesterol - 152.8 mg
- Sodium - 1546.9 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 1.9 g
- Sugars - 2.7 g
- Protein - 51 g
- Calcium - 47.3 mg
- Iron - 5.8 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.4 mg