Foodie Friday ~ Delcious Mexican Goulash

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1 pound lean ground beef

1 small onion, chopped fine

1/4 cup finely chopped green bell pepper

1 tablespoon Worcestershire sauce

1 (10 ounce) can diced tomatoes with green chile peppers

1 (9 ounce) package frozen corn

1/2 cup medium salsa

2 tablespoons taco seasoning mix

1 (8 ounce) package elbow macaroni

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Directions

Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomatoes, corn, salsa, and taco seasoning. Cover and simmer while preparing macaroni.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Stir macaroni into beef mixture.