Southwest Goulash

                         When I was growing up my mom would make a goulash that my dad
               loved more than anything in the world. It was something we looked forward too.
                   In New England we didn't call it goulash we called it American "Chop Suey"
                        I've lived in the South and California and no one calls it that. It's known
                              as goulash. No matter what name you call it. It is delicious.
               My mom's version was Italian. I thought I'd do a fun twist on hers. Thanks mom.

                                                               Southwest Goulash

               1 1/2 pounds ground beef
               1 pound elbow pasta
               1 1/2 cups beef broth
               1 can tomato sauce, 2 depending on what you like
               2 cans fire roasted tomatoes
               1/2 can green chilies
               1 tablespoon minced garlic
               1/2 jalapeño, optional
               1 1/2 cup corn
               1 onion, diced
               1 green bell pepper, diced
               1 1/2 cups cheese
               1 teaspoon oregano
               1 packet taco seasoning
               salt and pepper

           1) Boil water in pot and add salt.
           2) Meanwhile, add olive oil to pan and sauté onions and pepper. Cook 4 min.
           Add Garlic, taco seasoning, oregano, green chilies and meat.
           3) Once the meat is brown add broth, tomato sauce and tomatoes. Heat through.
           4) Drain Pasta, add sauce and corn.
           5) Stir in cheese, season with salt and pepper.
           6) Add any toppings, sour cream, cheese, green onions and crushed chips.