Southwestern Cheesy Goulash

Southwestern Cheesy Goulash

Serves 6


2 cups (about 8 ounces) uncooked elbow macaroni
1½ pounds 90% lean ground beef
1 medium onion, chopped (1½ cups)
1 (28 ounce) can petite diced tomatoes
1 (11 ounce) can whole kernel corn, drained
1 (8 ounce) can Mexican tomato sauce (ElPato®)
1 cup water
1 (4 ounce) can chopped green chiles
4 tablespoons Olde Westport Championship Chili Spice Blend®
1 cup (4 ounces) shredded pepper jack cheese (or ½ cup sour cream)
¼ cup minced fresh cilantro, optional


Cook macaroni according to package directions, drain. Meanwhile, in a 6 quart stock pot over medium-high heat, cook beef and onion until meat is no longer pink, drain. Stir in the diced tomatoes, corn, tomato sauce, water, chiles, and Olde Westport Championship Chili Spice Blend®. Bring to a boil. Reduce heat, simmer uncovered for 3-5 minutes to allow flavors to blend. Add drained macaroni to meat mixture along with cheese (sour cream). Stir until cheese is melted and heated through, don’t boil. Add salt to taste. Stir in cilantro, serve.