Lunch Lady Texas Goulash

Cook and stir ground beef, bell pepper, and onion in a large pot over medium-high heat until beef is browned and crumbly and vegetables are soft, 5 to 7 minutes.

Pour pinto beans into a saucepan and cook over medium heat until heated through, about 5 minutes. Stir in tomato paste.

Combine 2 cups plus 2 tablespoons water, chili powder, sugar, salt, and pepper in a small bowl; stir into the beef mixture. Add pinto bean mixture. Cover and simmer for 20 minutes.

While goulash cooks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Mix cooked macaroni into the goulash, cover, and simmer for 30 minutes to 1 hour.