One of our favorite school lunches. Source: From the archives of the Irving Independent School District in Irving, Texas.
Ingredients
- ground beef: 1 pound
- green bell pepper: 0.25 cup (chopped)
- onion: 0.25 cup (chopped)
- ½ cups canned pinto beans: 1 piece (drained)
- tomato paste: 0.75 cup
- water: 2 cups
- water: 2 Tbsp
- chili powder: 3 Tbsp
- white sugar: 2 tsp
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- dry elbow macaroni: 1 pack (8 ounce pack)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Mix cooked macaroni into the goulash, cover, and simmer for 30 minutes to 1 hour.
