Sunday, January 31, 2010

Southwestern Goulash

1 c. uncooked elbow macaroni
1 lb. lean ground beef
1 medium onion, chopped
1 can (28 oz)diced tomatoes, undrained
2/3 c. frozen corn
1 (8 oz) can tomato sauce
1 (4 oz) can chopped green chilies
1/2 tsp. ground cumin
1/2 tsp. pepper
1/4 tsp. salt
1/4 c. minced fresh cilantro

Cook macaroni according to pkg. 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 3-4 minutes or until heated through. Drain macaroni; add to meat mixture. Stir in cilantro and heat through.

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