Southwestern Goulash
Dive into the bold and comforting flavors of Southwestern Goulash, a one-pot wonder that's perfect for busy weeknights! This hearty dish combines tender ground beef, vibrant bell peppers, and aromatic spices like chili powder, cumin, and smoked paprika for a zesty kick. Tossed with black beans, sweet corn, and elbow macaroni, and finished with melty sharp cheddar cheese, this meal is as satisfying as it is flavorful. Simmered in a savory beef broth with canned tomatoes, the pasta absorbs every drop of these rich, southwestern-inspired flavors. Ready in just 50 minutes and easily customizable with a sprinkle of fresh cilantro, this family-friendly goulash is a quick, wholesome dinner that delivers big taste with minimal effort.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 medium bell pepper (red or green), diced
- 14.5 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups low-sodium beef broth
- 8 ounces elbow macaroni
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat if needed.
Add the chopped onion, minced garlic, and diced bell pepper to the skillet. Cook until the vegetables are softened, about 5 minutes, stirring occasionally.
Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices and enhance their flavor.
Pour in the canned diced tomatoes (with their juices), black beans, frozen corn, and beef broth. Stir to combine.
Bring the mixture to a simmer, then stir in the elbow macaroni. Reduce the heat to medium-low and cover the skillet with a lid.
Cook the goulash for about 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
Remove the skillet from heat and stir in the shredded cheddar cheese until melted and fully incorporated.
Serve hot, garnished with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
3176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 5084 mg | 221% | |
| Total Carbohydrate | 316.7 g | 115% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 36.2 g | ||
| Protein | 176.8 g | 354% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1212 mg | 93% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 4024 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
