Mom’s Goulash (Homemade Hamburger Skillet Casserole)

All of the measurements for this are approximate and all of the vegetable ingredients are optional. It’s kind of a “use what you have” recipe. It’s a quick, easy and delicious one pot meal. It’s a recipe that’s evolved over the years and changes almost every time we make it. You can vary it however you want, changing seasonings, adding fresh herbs, using fresh garlic. Sometimes I add a little bbq sauce to the mixture, and sometimes a can of drained pinto or kidney beans. It’s a good catch all for bits of leftover vegetables or sauces.

1 to 1 ½ lbs. ground beef (steamed and crumbled or browned and drained and well seasoned with salt and black pepper)

1 to 1 ½ c. dry elbow macaroni (cooked according to package directions—drain when the pasta is just al dente because it will continue to cook in the hamburger mixture; use an amount of macaroni that is proportional to the amount of ground beef you are using)

1 onion, finely chopped

1 bell pepper, diced

1 to 2 jalapeño peppers, seeded and diced

1 c. sliced mushrooms (canned will work but I prefer fresh)

1 can whole kernel corn, drained

2 8 oz cans tomato sauce (I use the kind flavored with basil, garlic, and oregano)

1/2 c. salsa (whatever variety or heat level you prefer)

4 oz. Velveeta, cubed (I use 2%, use more if you want it cheesier)

½ c. Shredded cheese (whatever variety you like or have on hand, use more or less if preferred)

¼ c. sour cream (I use light)

1 Tbsp. chili powder

Dash of onion salt

Dash of garlic salt

Brown onion, peppers, and mushrooms in LARGE skillet sprayed with cooking spray. When vegetables are soft and browned, add hamburger meat, corn, tomato sauce, salsa, chili powder, onion salt, and garlic salt to skillet. Stir well and heat over medium high heat. Bring to a simmer. Add in macaroni and Velveeta. Stir and simmer until cheese is melted. If mixture needs more liquid, add more salsa. Stir in sour cream. Top with shredded cheese. Serve with biscuits.