Southwestern-Style Goulash

Ingredients

Dry Goods

elbow macaroni16 ounces
extra-virgin olive oil2 tablespoons (if cooking on stovetop)
diced tomatoes with green chiles1 14-ounce can
hot sauce(optional, to taste)

Produce

onion1 large, diced
corn1 cup
avocado(optional, to taste)

Protein

ground beef1 pound

Spices

paprika2 teaspoons
cumin2 teaspoons

Dairy

sour cream(optional, to taste)

Instructions

Growing up in the Midwest, goulash was one of my mom’s favorite dishes and we ate it frequently. This is a slight changeup on the classic old-school American recipe, bringing the flavors down south. If you can’t find diced tomatoes with canned chiles, add a minced jalapeno, seeds and ribs discarded first, for a slight kick that mimics the same flavor. 

Make sure to pay attention to the layer building in Instant Pot or slow cooker instructions below- doing it this way helps prevent the noodles from burning and allowing the steam from the other ingredients to cook the pasta perfectly al dente. 

Instructions

Instant Pot Instructions

  1. Add the ingredients to the Instant Pot in layers: 
    1. Canned tomatoes, onions, corn, and spices on the bottom
    2. Ground beef in the middle
    3. Dry elbow macaroni on top
  2. Cook on High Pressure for 5 minutes with a Quick Pressure release.
  3. Remove lid and stir to combine. 
  4. Serve with desired toppings.

Slow Cooker Instructions

  1. Add the ingredients to the Slow Cooker in layers: 
    1. Canned tomatoes, onions, corn, and spices on the bottom
    2. Ground beef in the middle
    3. Dry elbow macaroni on top
  2. Secure the lid and cook on low for 4 hours, high for 2.
  3. Remove lid and stir to combine.
  4. Serve with desired toppings.

Stovetop Instructions

  1. Heat a large pot of salted water until boiling and cook the elbow macaroni until tender, then drain and set aside. 
  2. Heat the oil over medium heat in a large, wide pan, until shimmering. Add the onions and cook, stirring occasionally, until soft. Add the corn, beef, spices and cook, stirring frequently, until the beef has cooked through. 
  3. Stir in the canned tomatoes and macaroni until combined, then serve with your choice of toppings.  

Prep Plan

Prep it for later:
1. Heat a large pot of salted water until boiling and cook the elbow macaroni until tender, then drain and set aside.
2. Chop the onions and add to a resealable bag or container, along with the corn, beef, and spices.

You’ll need:
1 bag of boiled elbow macaroni (for prepping for stovetop only)
1 bag of chopped onions, corn, ground beef, spices
1 can of diced tomatoes with green chiles

Prepare from prepped:
Instant Pot Instructions:

1. Add the bag of onions, corn, ground beef, and spices to the Instant Pot.
2. Top with dry elbow macaroni.
3. Cook on High Pressure for 5 minutes with a Quick Pressure release.
4. Remove lid and stir to combine.
5. Serve with desired toppings.

Slow Cooker Instructions:
1. Add the bag of onions, corn, ground beef, and spices to the slow Cooker.
2. Top with dry elbow macaroni.
3. Secure the lid and cook on low for 4 hours, high for 2.
4. Remove lid and stir to combine.
5. Serve with desired toppings.

Stovetop Instructions:
1. Add the contents of the resealable bag or container to a large saute pan over medium heat, using a spoon to break up the beef as it cooks.
2. Add the canned tomatoes and cooked elbow macaroni, and stir to combine.