Cowboy Goulash

• 8 ounces elbow macaroni
• 2 tablespoons vegetable oil
• 1 cup diced green pepper
• 1 cup diced yellow onion
• 1 - 1 1/2 lb lean ground beef
• 1/2 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 teaspoon garlic powder
• 1 ounces frozen corn, thawed or (15 ounce) can corn, drained
• 1/2 lb bacon, cooked crisp and crumbled or 3 ounces bacon bits
• 3 cups beef gravy
• 6 ounces cheddar cheese, shredded

1. Cook macaroni to al dente state; (6 minutes) drain and set aside.
2. Add vegetable oil to oven proof 12-inch skillet or Dutch oven. Heat to medium, then add peppers and onions; cook until just softened, 6-7 minutes.
3. Add ground beef and salt, cook until beef is cooked through, 5-6 minutes. Drain well.
4. Reduce heat to medium-low, add Worcestershire sauce, smoked paprika, black pepper, tomato paste, garlic powder, corn, and bacon. Stir well.
5. Carefully add beef gravy and elbow macaroni, stirring thoroughly. Simmer until heated through.
6. Top with cheddar cheese. Either cover with a lid or put it in the oven under the broiler for 2-3 minutes until melted.

elbow macaroni, vegetable oil, green pepper, yellow onion, lean ground beef, salt, worcestershire sauce, paprika, black pepper, tomato paste, garlic, frozen corn, bacon, beef gravy, cheddar cheese

Taken from www.food.com/recipe/cowboy-goulash-526572 (may not work)