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Texas Goulash

3.8
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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
6 servings
Dinner Southwestern
Texas Goulash
Ingredients
  • 1 pound ground beef
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped onion
  • 1 1/2 cups canned pinto beans, rinsed and drained
  • 3/4 cup tomato paste
  • 2 cups water
  • 2 tablespoons water
  • 3 tablespoons chili powder
  • 2 teaspoons white sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (8 ounce) package dry elbow macaroni
Instructions
1
Brown the ground beef in a large cooking vessel over an elevated heat setting until it reaches a crumbly state and the vegetables - specifically, bell pepper and onion - become tender, approximately 5 to 7 minutes
2
Prepare the pinto beans by transferring them into a separate cooking container and heating it over an intermediate heat until warmed through, roughly 5 minutes. Introduce the tomato paste into the beans and mix well.
3
Combine two cups plus two tablespoons of water, chili powder, sugar, salt, and pepper in a small mixing container; blend into the beef mixture. Merge the pinto bean mixture with the beef mixture, cover it, and let it simmer for 20 minutes.
4
Simultaneously, heat a large pot of lightly salted water to its boiling point. Cook the elbow macaroni in the boiling water, stirring occasionally, until it reaches a tender yet still slightly firm state, approximately 8 minutes. Drain the cooked pasta.
5
Combine the cooked macaroni with the goulash, cover it again, and let it simmer for 30 minutes to 1 hour.