| "Goulash" is one of our favorite meals. It's easy to | | | | pan. Chop up the ground beef with a spatula while |
| make, it's filling, and it's just about as popular as | | | | you wait for the water to boil. When the water |
| macaroni and cheese around here. I usually don't | | | | does boil add the pasta and one tbsp of extra |
| think of making it - I get "asked" to make it by | | | | virgin olive oil. Boil the noodles about 8-12 minutes |
| someone in the house. My goulash recipe varies at | | | | until tender - you'll know when they're ready |
| times depending on what I have in the fridge - | | | | because they'll begin to float to the surface. When |
| but the basis for the recipe is pretty simple, some | | | | the ground beef is done, rinse it in a colander with |
| kind of pasta, ground beef, spaghetti sauce, and | | | | hot water to remove the grease and fat, and |
| some kind of cheese. The meat can be seasoned | | | | return it to the skillet. Season with salt, 1 tbsp |
| with diced onion, green pepper, or garlic, and the | | | | garlic powder, and cook 2-3 minutes more |
| cheese can be anything from asiago, to colby | | | | chopping with the spatula in to find pieces. Then |
| jack or velveeta. I've used all different kinds of | | | | turn off the burner. When the pasta is done rinse |
| pasta from elbow macaroni, to rotini, manicotti, | | | | with hot water in a colander, drain, and return to |
| ziti, and small or medium shells. | | | | the pot. Drizzle the pasta with extra virgin olive oil, |
| Ingredients for my goulash con queso recipe: | | | | salt, ground pepper and Italian seasonings. Mix well. |
| - 1lb ground chuck | | | | Turn the burner back on about med-high heat. |
| - 1lb pasta (ziti or elbow macaroni are favorites) | | | | Add the spaghetti sauce and Taco Bell Con Queso |
| - 1 jar spaghetti sauce (roasted garlic, 5 cheese, | | | | sauce to the pasta, mix well, and then add the |
| Italian sausage - all favorites) | | | | ground beef and mix again. Last add about 2 tbsp |
| - 1 container Taco Bell Con Queso Cheese sauce | | | | of minced garlic and mix well a last time. |
| - Italian Seasonings | | | | I usually cook this on med-high heat about 3-5 |
| - Salt and Fresh Ground Pepper | | | | minutes more (while stirring constantly) until the |
| - Extra Virgin Olive Oil | | | | mixture starts to bubble. Then you can turn off |
| - Minced or Fresh Garlic | | | | the heat and serve! Once I make up the plates, I |
| - About 1/2 package of shredded Colby Jack | | | | sprinkle a handful of shredded colby jack cheese |
| Cheese | | | | over each and it is normally melted just before it |
| This is pretty simple to make. Fill a 4 quart pot | | | | hits the table! Everyone of all ages loves this |
| about half full with hot water and sprinkle with | | | | goulash, but new addition of the Taco Bell Chili |
| salt. Turn the burner on high and put a skillet on | | | | Con Queso sauce this time gave it that something |
| another burner and add the ground chuck to the | | | | special that made it all the more better! |