Kicked-Up Goulash recipe
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Ingredients
- 2 ½ cups elbow macaroni ¾ pound ground beef 1 cup frozen pearl onions 1 cup canned corn kernels, drained 1 ½ teaspoons Italian seasoning, or more to taste 1 (26 ounce) jar chunky spaghetti sauce (such as Del Monte®) salt to taste ⅓ cup shredded Cheddar-Monterey Jack cheese blend
Nutrition Info
- 659.5 caloriescarbohydrate: 88 gcholesterol: 65.3 mgfat: 19.8 gfiber: 9.4 gprotein: 30.2 gsaturatedFat: 7.7 gservingSize: -sodium: 982.4 mgsugar: 18.3 gtransFat: : -unsaturatedFat: : -
Directions Kicked-Up Goulash
Directions
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Return drained macaroni to the pot.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes, add pearl onions, corn, and Italian seasoning. Continue to cook and stir until the beef is no longer pink, about 2 minutes. Place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. Drain and discard excess fat. Add beef mixture to macaroni.
Pour spaghetti sauce over the beef and pasta, stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.
Season pasta mixture with salt and more Italian seasoning, as needed, top with Cheddar-Monterey Jack cheese blend to serve.