Southwestern Goulash Recipe
- 1 cup uncooked elbow macaroni
- 1 pound lean ground beef (90% lean)
- 1 medium onion, chopped
- 1 can (28 ounces) diced tomatoes, undrained
- 2/3 cup frozen corn
- 1 can (8 ounces) tomato sauce
- 1 can (4 ounces) chopped green chilies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 cup minced fresh cilantro
- 1. Cook macaroni according to package directions. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes to allow flavors to blend.
- 2. Drain macaroni; add to meat mixture and heat through. Stir in cilantro.
- 3. Freeze option: Freeze individual portions of cooled goulash in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 6 servings.
1-1/3 cups equals 224 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 567 mg sodium, 24 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.