American Goulash Recipe with Corn
This American goulash recipe with corn is the ultimate comfort food! It’s made all in one pot, packed with beef, pasta, and sweet corn, and topped with melty cheese. So satisfying and super easy for busy nights.
Servings: 8 Servings
Ingredients
- 2 pounds lean ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno, seeds removed, diced
- 1 green bell pepper, seeds removed, diced
- 1 teaspoon Slap Ya Mama
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 32 ounce beef broth
- 10.5 ounce can Rotel
- 6 ounce can tomato paste
- 1 teaspoon Worcestershire sauce
- (2) 15 ounce cans whole kernel corn, drained
- 2 cups uncooked elbow macaroni
- 2 cups sharp cheddar cheese, shredded
Instructions
- In a large saucepan or Dutch oven, over medium heat, add ground beef, onions, bell pepper, jalapenos, seasonings, salt and pepper, and cook until meat is no longer pink and vegetables are tender.
- Drain grease and return to the pan.
- Pour beef broth, Rotel, Worcestershire sauce and tomato paste into the pan, stir to combine. Bring to a boil.
- Next, add corn, stir, and then add uncooked macaroni. Stir and cook until pasta is tender.
- Lastly, add shredded cheese, stir.
- Spoon into individual serving bowls and enjoy!
Video
Notes
- Drain the beef well: Once the beef is browned, ensure that you drain off the excess fat to keep your sauce rich, not oily.
- Shred your own cheese: Freshly shredded cheddar melts way better than the bagged stuff.
- Stir often after adding the pasta: Give it a good stir every couple of minutes so it cooks evenly and doesn’t cling to the bottom of the pot.