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Mexican-Style Goulash




Source of Recipe


Unknown


List of Ingredients





1 lb. lean ground beef
1 c. chopped onion
1 (14.5 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 c. fresh or frozen corn
½ c. water
1½ t. chili powder
1 t. cumin
1 t. dried oregano
½ t. salt
2/3 c. uncooked elbow macaroni
2/3 c. shredded reduced-fat Cheddar cheese


Recipe



In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil. Add macaroni. Reduce heat; cover and simmer for 20-25 minutes or until macaroni is tender. Sprinkle with cheese; cover and cook 2-3 minutes longer or until cheese is melted.

NOTE: 2 cans of Rotel tomatoes can be substituted for the diced tomatoes.