Budget-Friendly Tex-Mex Goulash

Steps

1. 1

   Place a large Dutch oven or deep skillet over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles with a wooden spoon, until browned and no longer pink.

   Start 8-minute timer
2. 2

   Drain excess grease if necessary, leaving a small amount in the pot for flavor.

3. 3

   Add the diced onion to the browned beef. Cook for 4–5 minutes, stirring occasionally, until the onion is softened and translucent.

   Start 5-minute timer
4. 4

   Add the minced garlic, chili powder, cumin, paprika, salt, and black pepper. Stir for about 30 seconds, until the garlic is fragrant and the spices coat the beef.

   Start 30-second timer
5. 5

   Add the diced tomatoes with their juices and the tomato sauce. Stir well, scraping the bottom of the pot to loosen any browned bits.

6. 6

   Pour in the beef broth and bring the mixture to a steady simmer over medium-high heat.

7. 7

   Add the uncooked elbow macaroni and stir so the pasta is submerged in the liquid. Return the mixture to a simmer.

8. 8

   Reduce the heat to medium-low, cover, and cook for 10–12 minutes, stirring every few minutes to prevent sticking. Continue until the macaroni is tender and most of the liquid has been absorbed.

   Start 12-minute timer
9. 9

   Taste the goulash and adjust the salt, pepper, or chili powder. If the mixture is too thick, stir in a small splash of broth or water; if it is too loose, simmer uncovered for a few additional minutes.

10. 10

    Remove the pot from the heat and let the goulash stand for 3–5 minutes so the sauce can thicken. Serve hot, topped with shredded cheddar cheese if desired.

    Start 5-minute timer