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Southwestern Goulash

 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! Vikki Rebholz-West Chester, Ohio
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Drain macaroni; add to meat mixture. Stir in cilantro and heat
  • through. Yield: 6 servings.
Nutritional Facts: 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,

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Southwestern Goulash (continued)

Nutritional Facts: 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.