Mexican-style goulash

MexicanStyleGoulash

Dinner tonight, October, 13, 1014Dinner tonight, May 5, 2013Great and easy dish, very tasteful, if be gentle with the chill if the kids are going to eat it

5 Servings

  • 1 lb. lean ground beef
  • 1 cup chopped onion
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 cup fresh or frozen corn
  • ½ cup water
  • 1 ¼ teaspoons chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • cup uncooked elbow macaroni
  • cup shredded reduced-fat Cheddar cheese

1) In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil. Add macaroni. Reduce heat; cover and simmer for 20-25 minutes or until macaroni is tender. Sprinkle with cheese; cover and cook 2-3 minutes longer or until cheese is melted.

Nutritional notes:
One serving (1 cup) equals 303 calories, 10 g fat (5 g saturated fat), 55 mg cholesterol, 743 mg sodium, 28 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

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