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    Mexican-Style Goulash

    Source of Recipe


    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
    c. water
    1 t. chili powder
    1 t. cumin
    1 t. dried oregano
    t. salt
    2/3 c. uncooked elbow macaroni
    2/3 c. shredded reduced-fat Cheddar cheese


    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.




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