Southwestern Goulash

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 312.0
  • Total Fat: 6.2 g
  • Cholesterol: 60.4 mg
  • Sodium: 919.3 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 21.2 g

View full nutritional breakdown of Southwestern Goulash calories by ingredient


Introduction

Comfort food at its finest! With adding noodles, ground beef (or venison), tomatoes, green chilis and corn you have a southwestern spin on the classic comfort food. Add a little parm on top and maybe a slice of cornbread and you are in comfort food heaven. (we opt for using venison because, even though we live in MT the price for grass fed beef is outrageous. But you could use whatever type of meat you have available. Even chicken would be yummy!) Comfort food at its finest! With adding noodles, ground beef (or venison), tomatoes, green chilis and corn you have a southwestern spin on the classic comfort food. Add a little parm on top and maybe a slice of cornbread and you are in comfort food heaven. (we opt for using venison because, even though we live in MT the price for grass fed beef is outrageous. But you could use whatever type of meat you have available. Even chicken would be yummy!)
Number of Servings: 6

Ingredients

    1C uncooked Quinoa elbow macaroni (gluten free)
    1 Lb Ground Venison (or whatever meat you prefer)
    1 Med Onion, Chopped
    1 (28 oz can) Diced tomatoes, undrained
    2/3 C Frozen Corn
    1 can (8oz) Tomato Sauce
    1 can (4oz) Chopped Green Chilis
    .5 t Ground Cumin
    .5 t Ground Black Pepper
    .25 t Salt



Directions

1. cook macaroni according to pkg. Meanwhile, in a dutch oven over med heat, cook meat and onion until cooked through; drain. Stir in tomatoes, corn tomato sauce, chilis, cumin, pepper and salt. Bring to a boil. Reduce heat; simmer , uncovered, for 3-4min or until heated through.
2. Drain macaroni; add to meat mixture. Heat through.
**You could top with cilantro for a more crisp fresh taste**

Serving Size: Makes 6 1-1/3 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user EJ41789.