One of our favorite school lunches. Source: From the archives of the Irving Independent School District in Irving, Texas.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cook and stir ground beef, bell pepper, and onion in a large pot over medium-high heat until beef is browned and crumbly and vegetables are soft, 5 to 7 minutes.

  • Pour pinto beans into a saucepan and cook over medium heat until heated through, about 5 minutes. Stir in tomato paste.

  • Combine 2 cups plus 2 tablespoons water, chili powder, sugar, salt, and pepper in a small bowl; stir into the beef mixture. Add pinto bean mixture. Cover and simmer for 20 minutes.

  • While goulash cooks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

  • Mix cooked macaroni into the goulash, cover, and simmer for 30 minutes to 1 hour.

Nutrition Facts

375.8 calories; protein 22.6g 45% DV; carbohydrates 47.8g 15% DV; fat 11g 17% DV; cholesterol 47.3mg 16% DV; sodium 620.9mg 25% DV. Full Nutrition

Reviews (1)

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Rating: 2 stars
I made this for supper last night for the hubbs and I. Neither of us liked it. It was unappetizing to look at and the amount of chili powder called for made it bitter. It's not unusual for me to cook 1x and eat 2x, which it will be leftovers for supper. I will add a can of tomatoes and maybe a pinch of garlic and hopefully we'll finish the dish up so it won't be wasted. Read More