Mexican Goolash

American-style goulash with a Mexican accent: ground beef browned with onion and green pepper, then simmered in tomato juice with elbow macaroni and chili powder. The macaroni cooks twice in this recipe, briefly in boiling water and then again in the seasoned tomato juice. That second simmer is what gives the finished dish a thick, glossy coating instead of dry pasta in watery sauce.

Using tomato juice instead of crushed tomatoes or sauce is the signature move. The thinner liquid soaks into the macaroni as it simmers, carrying chili powder and garlic flavor right into the starch. By the time the liquid is almost absorbed, every noodle tastes seasoned through, not just coated on the outside.

The no-salt tomato juice keeps this firmly in diabetic-friendly territory without sacrificing flavor. Add salt to taste at the end if you need it.

Kitchen Tips

• Pull the macaroni a minute or two early when boiling. It will finish cooking in the tomato juice
• Drain the fat thoroughly after browning the beef. Greasy goulash gets heavy fast
• Let the pan rest off the heat for a few minutes before serving so the pasta absorbs the last of the liquid
• Top with shredded cheese, a spoon of sour cream, or chopped cilantro for a finishing layer

Variations

• Stir in a can of drained black beans or sweet corn for more heft
• Swap ground beef for ground turkey or chicken for a lighter version
• Add a teaspoon of cumin and a pinch of smoked paprika for deeper Mexican flavor