Southwestern Goulash
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
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
Ingredients
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1 cup uncooked elbow macaroni
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1 pound lean ground beef (90% lean)
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1 medium onion, chopped
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1 can (28 ounces) diced tomatoes, undrained
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1 can (8 ounces) tomato sauce
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2/3 cup frozen corn
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1 can (4 ounces) chopped green chiles
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1/2 teaspoon ground cumin
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1/2 teaspoon pepper
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1/4 teaspoon salt
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1/4 cup minced fresh cilantro
Directions
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1.
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.
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2.
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.
Nutrition Facts
1-1/3 cups: 224 calories, 6g fat (2g saturated fat), 37mg cholesterol, 567mg sodium, 24g carbohydrate (7g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.
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