The Big Red Pot's Goulash

• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1 onion, diced
• 1 pint mushroom, sliced
• 1 lb lean ground beef
• 1 garlic clove
• 1 (23 ounce) bag whole wheat egg noodles
• 1 (14 ounce) can fire-roasted tomatoes
• 1 (14 ounce) can diced tomatoes
• 2 (14 ounce) cans beef broth
• 3 ounces Velveeta reduced fat cheese product, cubed
• 1 (14 ounce) can Rotel Tomatoes

1. Saute bell pepper, onion, mushrooms (I like baby bellas) and garlic in olive oil over medium heat until softened.
2. Meanwhile, boil egg noodles as directed.
3. Add ground beef or turkey to the vegetables and cook until browned.
4. Once egg noodles are cooked and drained, add noodles back to pot.
5. Then add ground beef-vegetable mixture.
6. Add remaining tomatoes, beef broth, Rotel and Velveeta, stir well and simmer for 20 minutes.

olive oil, bell pepper, onion, mushroom, lean ground beef, garlic, whole wheat egg noodles, tomatoes, tomatoes, beef broth, velveeta reduced fat cheese, tomatoes

Taken from www.food.com/recipe/the-big-red-pots-goulash-447484 (may not work)