Weeknight American Goulash

READY IN: 1hr

INGREDIENTS

  • 1lblean ground beef (at least 80%)
  • 1mediumyellow onion, chopped
  • 2garlic cloves, finely chopped
  • 1 12 cupsbeef broth
  • 1 (15 ounce) can tomato sauce
  • 1 (14 1/2ounce) canfire roasted diced tomatoes, undrained
  • 1tablespoonitalian seasoning
  • 1teaspoonpaprika
  • 14 teaspoonblack pepper
  • 1cup uncooked elbow macaroni
  • 3ouncescream cheese, cubed
  • 1cup shredded monterey jack cheese (4 oz)
  • NUTRITION INFO

    Serving Size: 1 (346) g

    Servings Per Recipe:6

    Calories: 360.6

    Calories from Fat 169 g 47 %

    Total Fat 18.9 g 29 %

    Saturated Fat 9.6 g 47 %

    Cholesterol 81.5 mg 27 %

    Sodium 799.6 mg 33 %

    Total Carbohydrate22.6 g 7 %

    Dietary Fiber 2.9 g 11 %

    Sugars 6.7 g 26 %

    Protein 25.4 g 50 %

    DIRECTIONS

  • Heat 12-inch nonstick skillet over medium-high heat; add beef and onion. Cook 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Add garlic; cook about 1 minute or until garlic is fragrant. Stir in broth, tomato sauce, tomatoes, Italian seasoning, paprika and pepper. Heat to simmering, stirring occasionally. Reduce heat; cover and simmer about 20 minutes or until slightly thickened.
  • Stir in macaroni; cover and cook 16 to 18 minutes, stirring occasionally, until pasta is tender. Stir in cream cheese until completely melted, about 3 minutes. Sprinkle with shredded cheese; top with crushed croutons.
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