Southwestern Goulash

• 1 lb ground beef
• 1/2 cup red onion, diced
• 1 cup sweet pepper, diced
• 2 garlic cloves, minced
• 1 (10 ounce) can diced tomatoes with mild green chilies
• 15 ounces corn, NOT drained
• 1 (4 ounce) can sliced black olives, drained (optional)
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (2 g) packet sazon goya con culantro y achiote
• 2 cups beef broth
• 1 cup white rice
• 1 cup cheddar cheese, shredded
• 1 green onion
• 1 tablespoon chopped cilantro
• sour cream, and tortilla chips as desired

1. Add the onion, peppers, garlic and beef to a skillet and cook until onions are clear and meat is cooked.
2. Drain well, return to skillet and add the corn, black beans, tomatoes and olives.
3. Stir in the packet of Goya seasoning and bring to a boil.
4. Mix in the rice and bring back to a boil; cover tightly and reduce to medium low heat.
5. Simmer for 30 minutes, stirring once halfway through.
6. Remove from heat and sprinkle with the cheese and the cilantro.
7. To serve, add a dollop of sour cream and scatter the green onions over top of individual servings.
8. Serve with tortilla chips for scooping.

ground beef, red onion, sweet pepper, garlic, tomatoes, corn, black olives, black beans, culantro, beef broth, white rice, cheddar cheese, green onion, cilantro, sour cream

Taken from www.food.com/recipe/southwestern-goulash-478650 (may not work)