Southwestern Goulash [RECIPE]

A heartwarming bowl of Southwestern Goulash is just what the doctor ordered. (Photo by Jathan Fink, Jadeworks Entertainment)

As a child, our family’s budget was incredibly tight. In order to stretch pantry items to feed a family of four, my mom used to whip up goulash from time to time. I remember it being comforting and delicious, and something that we always enjoyed eating. Although many years have passed since those days, having practical budget saving recipes in our culinary repertoire still makes sense. This recipe puts a Southwestern spin on my mom’s classic standby with yummy results.

PREP: 5 minutes
COOK: 15 minutes

INGREDIENTS

• 1 cup uncooked elbow macaroni
• 1 pound ground turkey
• 1 medium onion, chopped
• 2 cans (14-ounces) Ro-Tel diced tomatoes with green chilies, drained
• 1 can (8-ounces) tomato paste
• 2/3 cup frozen corn
• 1 can (4 ounces) chopped green chilies
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 cup minced fresh cilantro
• 1 cup Mexican shredded cheese

DIRECTIONS

1. Cook macaroni according to package directions, minus 1 minute; drain and set aside.
2. Meanwhile, in a Dutch oven, cook and crumble turkey and onion over medium heat, until meat is no longer pink, 6-8 minutes; drain.
3. Stir in tomatoes, tomato sauce, corn, chilies and dry seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. Stir in macaroni and cilantro. Serve topped with shredded cheese.

YIELD: 6 servings

Add this budget-saving recipe for Southwestern Goulash to your dinner rotation. (Photo by Jathan Fink, Jadeworks Entertainment)