Easy Mexican Goulash

Ingredients 1 pound lean ground beef 1 small onion, chopped fine ¼ cup finely chopped green bell pepper

1 tablespoon Worcestershire sauce 1 (10 ounce) can diced tomatoes with green chile peppers 1 (9 ounce) package frozen corn

½ cup medium salsa 2 tablespoons taco seasoning mix 1 (8 ounce) package elbow macaroni

Directions Place a large skillet on medium-high heat. In the hot skillet, brown and crumble meat, onion, bell pepper, and Worcestershire sauce for 5–7 minutes; drain and discard fat.  

Add corn, salsa, tomatoes, and taco spice. Simmer covered while making macaroni.  

Boil a large kettle of lightly salted water. Add elbow macaroni to boiling water and toss periodically until cooked yet firm, 8 minutes. Drain. Mix beef and macaroni.  

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