I know there are lots of other goulash recipes out there, but I particularly like this one because of the bacon and kidney beans. It doesn't call for any particular seasoning, but I like to add Italian seasoning and minced garlic. I also like to double the recipe and freeze 1 dish for a later date, although doubling this recipe is hard to do unless you have a really large pot! If you choose to freeze it, I would do so prior to baking.

Ingredients

4 serv.

bacon↗1⁄4 cup
ground beef or ground turkey↗1 1⁄2 lbs
green peppers↗2
cut up
large onions↗2
(28 ounce) can tomatoes↗1
(I like diced)
(28 ounce) can tomato sauce↗1
(15 ounce) can kidney beans↗1
(6 ounce) can mushrooms↗1
drained (I used 1/2 cup fresh)
uncooked elbow macaroni, cooked↗2 cups
salt and pepper
italian seasoning↗2 tablespoons
(estimate)
garlic cloves↗2
minced (estimate)
parmesan cheese
to taste

Step-by-step instructions

1
Fry bacon and cut into bite-size pieces. Set aside.
2
Brown ground beef/turkey, onions, and green peppers in a large skillet.
3
Stir in tomatoes, tomato sauce, kidney beans, mushrooms, Italian Seasoning, and garlic.
4
Cover and cook at medium heat for 15 minutes.
5
Stir in bacon and cooked macaroni.
6
Place in lightly-greased 9x13 casserole dish.
7
Sprinkle cheese on top and bake at 350 degrees for 1 hour.

Source: food.com

Original recipe ↗

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