Kicked-Up Goulash
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Kicked-Up Goulash

1. Elbow macaroni - 2 ½ cups
2. Ground beef - ¾ pound
3. Frozen pearl onions - 1 cup
4. Canned corn kernels, drained - 1 cup
5. Italian seasoning, or more to taste - 1 ½ teaspoons
6. Chunky spaghetti sauce (such as Del Monte®) - 1 (26 ounce) jar
7. Salt to taste - 1 (26 ounce) jar
8. Shredded Cheddar-Monterey Jack cheese blend - ⅓ cup

How to cook deliciously - Kicked-Up Goulash

1. Stage

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.

2. Stage

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.

3. Stage

Pour spaghetti sauce over the beef and pasta; stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.

4. Stage

Season pasta mixture with salt and more Italian seasoning, as needed; top with Cheddar-Monterey Jack cheese blend to serve.