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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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this is a big family favorite my mother would make. she just called it goulash and i wasn't until i started reading cookbooks i realized how unusual it was, it's not really hungarian but more tex-mex style. delicious. Ingredients:
1 lb ground beef |
1 large onion, chopped |
16 ounces pinto beans, undrained |
10 ounces condensed tomato soup |
6 ounces tomato paste |
6 ounces water, if needed (or more) |
1 tablespoon chili powder (to taste) |
salt |
pepper |
2 cups dry macaroni |
Directions:
1. In a large skillet or Dutch oven, brown ground beef and onions. Add salt and pepper. Drain grease from pan.
2. Add remaining ingredients except macaroni. Heat to a simmer.
3. Meanwhile, cook macaroni according to package directions for al dente. Drain, then and to sauce and heat through. You may need to add extra water to keep from getting too dry.
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