Southwestern Goulash Recipes

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Season beef with paprika, black pepper, and seasoned salt. Stir tomato sauce and tomato paste into the beef mixture until smooth. Pour water over the beef; add macaroni and stir.
• Bring the liquid to a boil, reduce heat to medium-low, and simmer mixture, adding water as needed to maintain your desired consistency, until the macaroni is tender yet firm to the bit, about 20 minutes. Adjust seasoning before serving.

Steps:

• Add the onion, peppers, garlic and beef to a skillet and cook until onions are clear and meat is cooked.
• Drain well, return to skillet and add the corn, black beans, tomatoes and olives.
• Stir in the packet of Goya seasoning and bring to a boil.
• Mix in the rice and bring back to a boil; cover tightly and reduce to medium low heat.
• Simmer for 30 minutes, stirring once halfway through.
• Remove from heat and sprinkle with the cheese and the cilantro.
• To serve, add a dollop of sour cream and scatter the green onions over top of individual servings.
• Serve with tortilla chips for scooping.

Steps:

• Cook macaroni according to package directions.
• Meanwhile, in a Dutch oven over medium heat, cook beef and onion until beef is no longer pink; drain. Stir in the rest of the ingredients except cilantro.
• 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.