Hot dish or goulash, call it what you want. I grew up on this quick and easy meal. I have tweaked the ingredients a bit, but the results are just as good. Serve with a side salad for a great weekday dinner. Enjoy.
Ingredients
- elbow macaroni: 1 pack (8 ounce pack)
- ground beef: 1 pound
- ½ teaspoons dried minced onion: 1 piece
- garlic clove, pressed: 1 piece
- tomato soup: 2 cans (10.75 ounce cans)
- corn: 1 can (15 ounce can, drained)
- pinch italian seasoning: 1 piece (to taste)
- pinch seasoned salt: 1 piece (to taste)
- slices fat-free American cheese: 3 piece
Metric Conversion
Stages of cooking
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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.
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Heat a large skillet over medium-high heat. Cook and stir ground beef and minced onion in the hot skillet until almost browned and crumbly, 5 to 7 minutes. Add garlic to ground beef mixture and cook until beef is browned, 2 to 3 more minutes; drain and discard excess grease.
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Stir macaroni, tomato soup, corn, Italian seasoning, and seasoned salt into ground beef mixture; top with American cheese slices. Cover skillet until cheese is melted, 2 to 3 minutes; stir well.
