Mexican-style goulash


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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