Southwestern Goulash is full of great flavors. I am a sucker for goulash probably because it is so easy to make and you can make a lot of different variations.
I originally found this recipe in my Taste of Home Healthy Cooking 2009 Annual Recipes Cookbook. I add a garlic clove mostly because I can’t help myself. I love garlic.
Cost Per Serving $2.14 as of July 2022
If you have ZERO ingredients then this recipe will cost about $12.86.
If you have a stocked pantry this recipe will cost about $11.58
- Cost per serving is reduced to $1.93.
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Stove Top
Recipe serves: 6
Serving size: 1 ~ 1/3 cups
Equipment needed: 1 large pot and 1 stockpot
Total time: 30 minutes
Equipment
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices. If you have a stocked pantry you will save about $1.28.
Pantry & Spices
Total: $1.28 as of July 2022
-
ground cumin $1.28
Grocery
Total: $11.58 as of July 2022
-
1 - bunch fresh cilantro $0.88
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1 - bulb garlic $0.54
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1 - onion $0.40
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1 - pound ground beef $5.88
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1 - can chopped green chili 4 oz $0.76
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1 - box small elbow pasta $0.92
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1 - can diced tomatoes 28 oz $0.98
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1 - can tomato sauce 8 oz $0.38
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1 - bag frozen corn $0.84
Let's prep!
| 1 cup elbow macaroni |
| 1 puond ground beef |
| 1 medium onion |
| 1 clove garlic |
| 1 can 28 oz diced tomatos |
| 1 can 8 oz tomto sauce |
| 2/3 cup frozen corn |
| 1 can chopped green chilies |
| 1/2 teaspoon ground cumin |
| 1/2 teaspoon pepper |
| 1/4 teaspoon salt |
| 1/4 cup minced fresh cilantro |
- Gather all of your ingredients and measuring tools
- Dice 1 onion and place in stockpot with ground beef.
- Chop 1/4 cup cilantro and place in a small prep bowl; set aside.
- Measure 3/4 cup frozen corn; set aside
- Measure 1 cup elbow pasta; set aside
- Peel and mince 1 clove of garlic; set aside.
Let's cook!
- Complete the prep from the prep tab above.
- Bring a large pot of water to boil for pasta. Cook pasta to package directions.
- Heat the stock pot and cook beef (breaking into small pieces), onions, 1/4 teaspoon salt and 1/2 teaspoon pepper until the beef is brown. If needed, drain once browned.
- Add the garlic and cook for 1 minute.
- Add diced tomatoes, tomato sauce, corn, green chilies, 1/2 teaspoon ground cumin and simmer for 5 minutes. Taste for seasoning.
- Once the noodles are done cooking drain and add to the stockpot along with cilantro. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $70 – Menu 1
