![close up view of Mexican Goulash with corn on a white plate](https://cdn.statically.io/img/www.allrecipes.com/thmb/cgGX2CMpFPi3YwJHTHb9ReYunT4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1448062-easy-mexican-goulash-Rock_lobster-4x3-1-5eefe870578d40a39e286504123bf459.jpg)
Ingredients
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1 pound lean ground beef
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1 small onion, chopped fine
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¼ cup finely chopped green bell pepper
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1 tablespoon Worcestershire sauce
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1 (10 ounce) can diced tomatoes with green chile peppers
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1 (9 ounce) package frozen corn
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½ cup medium salsa
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2 tablespoons taco seasoning mix
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1 (8 ounce) package elbow macaroni
Directions
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Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomatoes, corn, salsa, and taco seasoning. Cover and simmer while preparing macaroni.
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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. Stir macaroni into beef mixture.
Nutrition Facts (per serving)
530 | Calories |
15g | Fat |
66g | Carbs |
33g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 530 | |
% Daily Value * | |
Total Fat 15g | 20% |
Saturated Fat 6g | 29% |
Cholesterol 79mg | 26% |
Sodium 921mg | 40% |
Total Carbohydrate 66g | 24% |
Dietary Fiber 5g | 18% |
Total Sugars 7g | |
Protein 33g | 65% |
Vitamin C 18mg | 20% |
Calcium 56mg | 4% |
Iron 5mg | 26% |
Potassium 779mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.