Southwestern Goulash Recipe

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1 cup uncooked elbow macaroni (I used whole wheat)

1 pound lean ground beef (90% lean)

1 medium onion, chopped

1 can (28 ounces) diced tomatoes, undrained

⅔ cup frozen corn (I used 1 cup)

1 can (8 ounces) tomato sauce

1 can (4 ounces) chopped green chilies

½ teaspoon ground cumin (I used 1 teaspoon)

½ teaspoon pepper

¼ teaspoon salt

¼ cup minced fresh cilantro


Cook macaroni according to package directions.

While the water is boiling and pasta is cooking, prepare the ground beef and vegetables. In a large skillet set over medium heat,cook the beef and onion, stirring and breaking up the meat into small crumbles, until meat is no longer pink, about 6 minutes.

Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. Bring to a boil then lower the heat to a gentle simmer and continue to cook, uncovered, for 4-56minutes to allow flavors to blend.

Drain macaroni and add to the meat/vegetable mixture. Stir in the cilantro and heat through. Taste and adjust the seasonings, adding more salt, pepper, cumin, etc. to taste.

Nutritional Information:

Per Serving (1-1/3 cups) | Serves: 6

  • 224 calories
  • 6 g fat
  • 24 g carbs
  • 4 g fiber
  • 19 g protein

Points Plus: 6 | SmartPoints: 5

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