Southwestern Goulash is full of great spicy flavors. I am a huge fan of cilantro and love the freshness it adds to this dish. If you don’t like cilantro then add flat or Italian parsley instead. Southwestern goulash is so easy to make and you can make a lot of different variations.
I originally found this recipe in my Taste of Home Healthy Cooking 2009 Annual Recipes Cookbook. I add a garlic clove mostly because I can’t help myself. I love garlic.
Stove Top
Recipe serves: 6
Serving size: 1 ~ 1/3 cups
Total time: 30 minutes
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
ground cumin
Grocery
-
1 - bunch fresh cilantro
-
1 - bulb garlic
-
1 - onion
-
1 - pound ground beef
-
1 - can chopped green chili 4 oz
-
1 - box small elbow pasta
-
1 - can diced tomatoes 28 oz
-
1 - can tomato sauce 8 oz
-
1 - bag frozen corn
Tip from me
I measure and chop all of my ingredients before I start to cook. It is technically called “Mise en Place” and it means to prep to cook. For a 30 minute meal this really speeds up your cooking because you can just grab your ingredients as you need them. It also ensures you have all the ingredients for a recipe before you start!
Let's prep!
| 1 cup elbow macaroni |
| 1 pound ground beef |
| 1 medium onion |
| 1 clove garlic |
| 1 can 28 oz diced tomatos |
| 1 can 8 oz tomto sauce |
| 2/3 cup frozen corn |
| 1 can chopped green chilies |
| 1/2 teaspoon ground cumin |
| 1/2 teaspoon pepper |
| 1/4 teaspoon salt |
| 1/4 cup minced fresh cilantro |
- Gather all of your ingredients and measuring tools
- Dice 1 onion and place in stockpot with ground beef.
- Chop 1/4 cup cilantro and place in a small prep bowl; set aside.
- Measure 3/4 cup frozen corn; set aside
- Measure 1 cup elbow pasta; set aside
- Peel and mince 1 clove of garlic; set aside.
Let's cook!
- Complete the prep from the prep tab above.
- Bring a large pot of water to boil for pasta. Cook pasta to package directions.
- Heat the stock pot and cook beef (breaking into small pieces), onions, 1/4 teaspoon salt and 1/2 teaspoon pepper until the beef is brown. If needed, drain once browned.
- Add the garlic and cook for 1 minute.
- Add diced tomatoes, tomato sauce, corn, green chilies, 1/2 teaspoon ground cumin and simmer for 5 minutes. Taste for seasoning.
- Once the noodles are done cooking drain and add to the stockpot along with cilantro. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $70 – Menu 1
