#1,663: Southwest goulash

My family liked this recipe a lot, but they weren't totally in love with it.  Did they eat it for dinner, yes!  Would they ask me to make this again for them, probably not.  :(  It was good though...just not my family's favorite thing to eat.  Personally though, I liked it.  LOL

1 cup uncooked elbow macaroni

1 pound lean ground beef 

1 medium onion, chopped

1 can (28 ounces) diced tomatoes, undrained

2/3 cup frozen corn

1 can (8 ounces) tomato sauce

1 can (4 ounces) chopped green chilies

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon salt

1/4 cup minced fresh cilantro

Cook macaroni according to package directions. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes to allow flavors to blend.

Drain macaroni; add to meat mixture and heat through. Stir in cilantro.

Freeze option: Freeze individual portions of cooled goulash in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 6 servings.