This is no elementary school goulash, although it's as easy and a teen-pleaser. I created this recipe with what I had on hand, but the pearl onions and corn kick it up. It's hard to stop eating.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
660 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Return drained macaroni to the pot.
Step 2
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes; add pearl onions, corn, and Italian seasoning. Continue to cook and stir until the beef is no longer pink, about 2 minutes. Place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. Drain and discard excess fat. Add beef mixture to macaroni.
Step 3
Pour spaghetti sauce over the beef and pasta; stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.
Step 4
Season pasta mixture with salt and more Italian seasoning, as needed; top with Cheddar-Monterey Jack cheese blend to serve.
Ingredients
salt to taste
¾ pound ground beef
2 ½ cups elbow macaroni
1 cup frozen pearl onions
1 cup canned corn kernels, drained
1 ½ teaspoons Italian seasoning, or more to taste
1 (26 ounce) jar chunky spaghetti sauce (such as Del Monte®)
