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:

• 1. Brown ground beef along with the chopped onion and the chopped bell pepper.
• 2. Add the tomatoes, tomato sauce, and seasonings.
• 3. Then add macaroni and water.
• 4. Bring to a boil then turn to low. Stir well to be sure it isn't sticking.
• 5. Cover and simmer until the macaroni is tender and most of the water is absorbed. If it seems too dry add a little more water. If it's too liquid, just leave the top off for a little while and turn the heat up a little. The extra water will evaporate. It's usually not too moist, but sometimes you do have to add a little water. Don't overcook the pasta.
• 6. Before serving, sprinkle with the Parmesan and the cheddar cheeses.
• 7. If you used an ovenproof pan, you can run this in the oven to melt the cheese or just cover and let it melt on the stove. The cheese is something I added. My mother didn't put cheese on hers. I just happen to like cheese!

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.

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.