Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

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Recipe Summary test

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

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.

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  • 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

376 calories; protein 22.6g; carbohydrates 47.8g; fat 11g; cholesterol 47.3mg; sodium 620.9mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
07/10/2020
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