Ingrédients pour Aunt Cecil's Goulash
- 16 ounce box Velveeta cheese, cut into 1/2 inch cubes
- 16 ounce package egg noodles, cooked al dente
- 1 1/2 lbs ground beef
- 10 3/4 ounce can condensed cream of mushroom soup
- 10 3/4 ounce can condensed cream of tomato soup
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 28 ounce can diced tomatoes, undrained
- 15 ounce can tomato sauce
- 15 ounce can kidney beans, rinsed and drained (optional)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- olive oil, as needed
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Comment préparer Aunt Cecil's Goulash
- Heat olive oil in a large skillet over medium-high heat. Add chopped onion and green bell pepper; cook until softened, about 5 minutes.
- Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in garlic powder, paprika, salt, and pepper.
- While the beef is cooking, cook pasta according to package directions until al dente. Drain well.
- Add the tomato sauce to the skillet with the beef and vegetables. Bring to a simmer.
- Stir in the cooked pasta and half of the shredded cheese.
- Reduce heat to low, cover, and simmer for 5 minutes, stirring occasionally, until heated through and the cheese is melted and gooey.
- Stir in the remaining cheese and serve immediately with a side salad and crusty rolls.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
22g
Fat
55g
Carbs
13g
