A traditional favorite, this goulash features ground chuck, veggies and pasta.
1 lb ground chuck
1 pkg (10 oz) frozen green pepper and onion mixture
1 can (15.25 oz) whole kernel corn, drained
1 jar (28 oz) chunky pasta sauce
1 box (16 oz) elbow macaroni
Boil a large pot of water for the pasta. In the meantime, in another large pot, brown ground beef to an internal temperature of 160° F on a meat thermometer. Drain fat. Add frozen vegetables and cook over medium heat for about 3 minutes. Add corn and pasta sauce. Simmer over low heat for about 17 minutes, stirring regularly. Prepare pasta as directed and drain while meat mixture simmers. Add pasta to mixture, stir thoroughly and simmer for 3 minutes before serving.
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