You know, as a kid I really just didn’t care for what my Mom called “goulash”, for some reason the thought of casseroles just didn’t appeal to me much then. However, we ate what Mom fixed because if we didn’t, we were going to get pretty darn hungry. Once I got older and started cooking for my own family, I saw the value in making casseroles and yup, even goulash type meals.
I found this one a few years ago in the Taste of Home magazine and it’s just one of those go to recipes that everyone seems to really like. So I make it every once in awhile during the winter months in particular.
I start with some hamburger, green pepper, onion and garlic in a non-stick skillet and brown them all together.
Once everything has been browned sufficiently, i.e. there isn’t any more pink in the burger, then I add some frozen corn, diced tomatoes, tomato sauce, chili powder and oregano, then I stir it all up together so that everything can get acquainted.
Adapted from Taste of Home
1 pound lean ground beef (90% lean)
1 large onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1-1/4 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
1 cup uncooked elbow macaroni
1 cup shredded reduced-fat cheddar cheese
In a large nonstick skillet over medium-high heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt.
Bring to a boil; stir in macaroni. Reduce heat; cover and simmer for 18-22 minutes or until macaroni is tender. Sprinkle with cheese. Yield: 5 servings.