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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I know there are lots of other goulash recipes out there, but I particularly like this one because of the bacon and kidney beans. It doesn't call for any particular seasoning, but I like to add Italian seasoning and minced garlic. I also like to double the recipe and freeze 1 dish for a later date, although doubling this recipe is hard to do unless you have a really large pot! If you choose to freeze it, I would do so prior to baking. Ingredients:
1/4 cup bacon |
1 1/2 lbs ground beef or 1 1/2 lbs ground turkey |
2 green peppers, cut up |
2 large onions |
1 (28 ounce) can tomatoes (i like diced) |
1 (28 ounce) can tomato sauce |
1 (15 ounce) can kidney beans |
1 (6 ounce) can mushrooms, drained (i used 1/2 cup fresh) |
2 cups uncooked elbow macaroni, cooked |
salt and pepper |
2 tablespoons italian seasoning (estimate) |
2 garlic cloves, minced (estimate) |
grated parmesan cheese, to taste |
Directions:
1. Fry bacon and cut into bite-size pieces. Set aside.
2. Brown ground beef/turkey, onions, and green peppers in a large skillet.
3. Stir in tomatoes, tomato sauce, kidney beans, mushrooms, Italian Seasoning, and garlic.
4. Cover and cook at medium heat for 15 minutes.
5. Stir in bacon and cooked macaroni.
6. Place in lightly-greased 9x13 casserole dish.
7. Sprinkle cheese on top and bake at 350 degrees for 1 hour.
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