Ingredients

• 1 pound ground beef
• 0.25 cups chopped green bell pepper
• 0.25 cups chopped onion
• 1.5 cups canned pinto beans , rinsed and drained
• 0.75 cups tomato paste
• 2 cups water
• 2 tablespoons water
• 3 tablespoons chili powder
• 2 teaspoons white sugar
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 , 8 ounce

Instructions

1. 1 Cook and stir ground beef, bell pepper, and onion in a large pot over medium-high heat until beef is browned and crumbly and vegetables are soft, 5 to 7 minutes.
2. 2 Pour pinto beans into a saucepan and cook over medium heat until heated through, about 5 minutes. Stir in tomato paste.
3. 3 Combine 2 cups plus 2 tablespoons water, chili powder, sugar, salt, and pepper in a small bowl; stir into the beef mixture. Add pinto bean mixture. Cover and simmer for 20 minutes.
4. 4 While goulash cooks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
5. 5 Mix cooked macaroni into the goulash, cover, and simmer for 30 minutes to 1 hour.

Nutrition per serving