mexican goulash

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 onion, chopped
• 1 (12 ounce) package elbow macaroni
• 1/2 pound processed cheese (such as velveeta®), diced
• 1 1/2 cups salsa
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (14 ounce) can whole kernel corn, drained

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• cook the ground beef and onion into a large skillet over medium heat until browned and crumbly, about 10 minutes. break the meat apart as it cooks. drain the excess grease.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• add the macaroni to the the beef and onion and place over medium-low heat; stir in the processed cheese until melted, about 3 minutes. add the salsa, pinto beans, and corn to the mixture; stir and heat until the mixture slightly, another 5 minutes.