Mexican Ghoulash

How to cook Mexican Ghoulash

Ingredients: 1 pound ground beef 1/2 onion, chopped 1 (12 ounce) package elbow macaroni 1/2 pound processed cheese (such as Velveeta), diced 1 1/2 cups salsa 1 (15 ounce) can pinto beans, drained and rinsed 1 (14 ounce) can whole kernel corn, drained

Directions: Cook the ground beef and onion into a large skillet over medium heat until browned and crumbly, hither 10 minutes. Break the meat apart as it cooks. Drain the excess grease. Fill a large pot with lightly salted water and bring to a rolling boil over high fervour. Once the water is boiling, stir in the macaroni, and return to a fulminate. Cook the pasta uncovered, stirring intermittently, until the pasta has cooked with the aid, but is still firm to the morsel, with respect to 8 minutes. Drain well in a colander set in the precipitate. Add the macaroni to the the beef and onion and place over medium-low inflame; stir in the processed cheese until melted, connected with 3 minutes. Add the salsa, pinto beans, and corn to the composite; stir and heat until the mixture bubbles slenderize, another 5 minutes.


Servings Per System: 6

Amount Per Serving

Calories: 588

Total Fat: 20.4g Cholesterol: 76mg Sodium: 1258mg Total Carbs: 70.6g Dietary Fiber: 6.7g Protein: 32.3g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving in search:6 peoples

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