Cowboy Goulash

Name: Cowboy Goulash
Ingredients: 8 ounces elbow macaroni; 2 tablespoons vegetable oil; 1 cup diced green pepper; 1 cup diced yellow onion; 1 - 1 1/2 lb lean ground beef; 1/2 teaspoon salt; 1 tablespoon Worcestershire sauce; 1 teaspoon smoked paprika; 1/2 teaspoon black pepper; 2 tablespoons tomato paste; 1 teaspoon garlic powder; 1 ounces frozen corn, thawed or (15 ounce) can corn, drained; 1/2 lb bacon, cooked crisp and crumbled or 3 ounces bacon bits; 3 cups beef gravy; 6 ounces cheddar cheese, shredded

15 ingredients

6 steps

Ingredients

8 ounces elbow macaroni
2 tablespoons vegetable oil
1 cup diced green pepper
1 cup diced yellow onion
1 - 1 1/2 lb lean ground beef
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 teaspoon garlic powder
1 ounces frozen corn, thawed or (15 ounce) can corn, drained
1/2 lb bacon, cooked crisp and crumbled or 3 ounces bacon bits
3 cups beef gravy
6 ounces cheddar cheese, shredded

Directions

1

Cook macaroni to al dente state; (6 minutes) drain and set aside.
2

Add vegetable oil to oven proof 12-inch skillet or Dutch oven. Heat to medium, then add peppers and onions; cook until just softened, 6-7 minutes.
3

Add ground beef and salt, cook until beef is cooked through, 5-6 minutes. Drain well.
4

Reduce heat to medium-low, add Worcestershire sauce, smoked paprika, black pepper, tomato paste, garlic powder, corn, and bacon. Stir well.
5

Carefully add beef gravy and elbow macaroni, stirring thoroughly. Simmer until heated through.
6

Top with cheddar cheese. Either cover with a lid or put it in the oven under the broiler for 2-3 minutes until melted.