Matt's Goulash (What's Not to Like Here!)

• 1 lb ground beef
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 -4 garlic cloves, diced and smashed or 2 -4 add powdered garlic later with chili powder
• 1 (14 1/2 ounce) can tomatoes, dice if using whole, do not drain
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 1 (15 1/4 ounce) can pinto beans, rinsed
• 1 (15 ounce) can tomato soup, undiluted
• 8 ounces elbow macaroni, 1/2 box
• 3 cups water
• 1 -2 tablespoon chopped parsley
• 1 tablespoon chili powder
• 1 tablespoon Worcestershire sauce
• salt and pepper

1. 1.
2. Brown meat in a large skillet, drain the fat and add the onion and bell pepper half way through cooking.
3. 2.
4. Drain any remaining fat when onion and pepper is done and add garlic, stir it about.
5. 3.
6. Add the uncooked macaroni to the meat mixture; add the canned tomatoes, corn, sauce, beans, Worcestershire, seasonings, and 3 cups of water.
7. 4.
8. Mix all this together and add salt and pepper to taste.
9. 5.
10. You may need to add some water to loosen the sauce if it is too dry.
11. 6.
12. Cook on a slow simmer, stirring occasionally, until the pasta is done, 10 minutes.
13. 7. leftovers are better the next day!

ground beef, onion, green bell pepper, tomatoes, whole kernel corn, pinto beans, tomato soup, elbow macaroni, water, parsley, chili powder, worcestershire sauce, salt

Taken from www.food.com/recipe/matts-goulash-whats-not-to-like-here-481470 (may not work)