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Thursday, July 29, 2010
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Southwestern Goulash

Written by June Gifford

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Make on stove top.

1 c. elbow macaroni
1 lb. hamburger
1 med. onion, chopped
1 can (28 oz.) diced tomatoes, undrained
2/3 c. corn
1 can (8 oz.) tomato sauce
1 can (4 oz.) chopped green chilies
1/2 tsp. ground cumin (or to your taste)
1/2 tsp. pepper
1/4 tsp. salt
Cilantro and cheddar cheese for garnish

Cook macaroni according to pkg. directions. In a dutch oven over med. heat, cook hamburger and onion until meat is no longer pink; drain. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. 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. Serve in soup bowls and top with cheese.

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