Easy Skinny Southwestern Goulash

by Olivia
Easy Skinny Southwestern Goulash

This Easy Skinny Southwestern Goulash is a healthier twist on the classic American goulash, loaded with lean ground beef, hearty whole wheat macaroni, and a mix of flavorful Southwestern-inspired ingredients. It’s perfect for a family meal that’s quick, easy, and full of nutritious elements. With just the right amount of spices, this dish is sure to be a hit at your dinner table.

Why You’ll Love This Easy Skinny Southwestern Goulash :

This Southwestern Goulash is a one-pot wonder that is packed with protein, fiber, and rich, bold flavors. It’s made with simple ingredients you likely already have in your pantry and freezer. The whole wheat macaroni, lean ground beef, and a medley of vegetables come together to create a satisfying, comforting dish that’s also light on calories. Plus, it’s easy to customize with extra vegetables or a bit of heat for those who like it spicier.

“This goulash is perfect for a quick weeknight meal that’s hearty and full of flavor without being heavy.”

Easy Skinny Southwestern Goulash

Remember it later
Like this recipe! Pin it to your favorite board NOW!

Equipment You’ll Need :

  • Cast Iron Skillet
  • Strainer
  • Stock Pot

Ingredients You’ll Need for Easy Skinny Southwestern Goulash :

  • 1 cup uncooked elbow macaroni (whole wheat or gluten-free): Adds heartiness to the dish.
  • 1 pound 95% lean ground beef: Keeps the dish lower in fat while still rich in protein.
  • 1 medium onion, chopped: Adds sweetness and depth.
  • 1 can (28 ounces) diced tomatoes, undrained: For a rich tomato base.
  • 2/3 cup frozen corn (or 1 cup): Adds sweetness and texture.
  • 1 can (8 ounces) tomato sauce: Enhances the tomato flavor.
  • 1 can (4 ounces) chopped green chiles: Adds a mild kick and Southwestern flair.
  • 1 teaspoon ground cumin: Adds warmth and earthiness.
  • 1/2 teaspoon pepper: For seasoning.
  • 1/4 teaspoon salt: To enhance all the flavors.
  • 1/4 cup minced fresh cilantro: For a fresh, herby finish.

Step-by-Step Guide to Making Easy Skinny Southwestern Goulash :

Step 1: Cook the Macaroni

Cook 1 cup of elbow macaroni according to the package directions. Drain and set aside.

“Cooking the pasta separately ensures it doesn’t get too soft in the final dish.”

Step 2: Brown the Beef and Onions

While the pasta is cooking, heat a large skillet over medium heat. Add the lean ground beef and chopped onion, breaking up the meat into small crumbles. Cook for about 6 minutes or until the beef is browned and no longer pink. Drain any excess fat.

Step 3: Add Vegetables and Seasonings

Stir in the diced tomatoes (with juice), frozen corn, tomato sauce, chopped green chiles, ground cumin, pepper, and salt. Mix well and bring to a boil. Lower the heat to a gentle simmer and cook, uncovered, for 4-5 minutes to allow the flavors to meld together.

“Letting the mixture simmer helps the flavors blend beautifully and creates a rich, delicious base.”

Step 4: Combine the Macaroni

Add the drained cooked macaroni to the meat and vegetable mixture. Stir well to combine all the ingredients.

Step 5: Finish with Cilantro

Stir in the minced fresh cilantro and let the goulash heat through. Taste and adjust the seasonings if needed, adding more salt, pepper, or cumin to taste.

Notes, Substitutions, and Variations :

  • Change the Protein: Swap the ground beef for ground turkey, chicken, or pork for a lighter option. Vegetarians can use chopped mushrooms or soy crumbles.
  • Add Heat: For a spicier dish, increase the cumin or add taco seasoning, chili powder, or ground cayenne pepper.
  • Boost the Flavor: A splash of Worcestershire sauce, soy sauce, or a bit of tomato paste can add extra depth.
  • Make it Heartier: Add a can of drained and rinsed black beans for extra fiber and protein.
  • No Cilantro?: Substitute with chopped green onions for a fresh finish.
  • Add Cheese: Stir in or top with shredded cheddar or pepper jack cheese for a cheesy twist.
  • Creamier Version: Add a dollop of low-fat sour cream or plain Greek yogurt before serving.

Frequently Asked Questions :

Q: Can I make this goulash ahead of time?
A: Yes! This dish stores well in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of beef broth if needed to keep it moist.

Q: Can I freeze the leftovers?
A: Absolutely. Freeze the goulash in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Q: How can I make this dish gluten-free?
A: Simply use gluten-free elbow macaroni and ensure that all canned ingredients are gluten-free.

Serving Suggestions for Easy Skinny Southwestern Goulash :

This Southwestern Goulash is delicious on its own, but here are a few serving ideas:

  1. Tortilla Chips: Serve with crunchy tortilla chips for scooping.
  2. Avocado Slices: Top with fresh avocado slices for added creaminess.
  3. Green Salad: A simple side salad with a lime vinaigrette complements the flavors nicely.

“I love serving this goulash with a side of tortilla chips for a bit of crunch and added texture.”

Why You’ll Love Making Easy Skinny Southwestern Goulash :

This recipe is quick, simple, and full of flavor, making it perfect for busy weeknights. It’s packed with protein and vegetables, providing a nutritious and filling meal that everyone will enjoy. Plus, it’s easy to customize based on what you have in your pantry and adjust to suit your taste preferences. With minimal prep and cook time, you’ll have a warm, hearty meal on the table in no time!

Please remember to SHARE on Facebook and PIN IT!

FOLLOW ME ON PINTEREST BY CLICKING HERE <——

★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

Remember it later
Like this recipe! Pin it to your favorite board NOW!
Yield: 4-6

Easy Skinny Southwestern Goulash

Easy Skinny Southwestern Goulash

Enjoy this Easy Skinny Southwestern Goulash—a hearty, flavor-packed dish that’s sure to become a favorite!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 cup uncooked elbow macaroni (whole wheat or gluten-free)
  • 1 pound 95% lean ground beef
  • 1 medium onion, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2/3 cup frozen corn (or 1 cup)
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) chopped green chiles
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 cup minced fresh cilantro

Instructions

  • Cook the macaroni according to package directions. Drain and set aside.
  • In a large skillet, cook the ground beef and chopped onion over medium heat for 6 minutes or until the beef is browned. Drain any fat.
  • Stir in diced tomatoes, corn, tomato sauce, green chiles, cumin, pepper, and salt. Bring to a boil, then simmer for 4-5 minutes.
  • Add the cooked macaroni and stir to combine. Heat through.
  • Stir in the cilantro and adjust seasonings as needed. Serve warm.
  • Notes

    Substitutions and Variations :

    • I increased the corn from 2/3 to 1 cup and the cumin from 1/2 to 1 teaspoon, which was just right for us.
    • I used extra-lean ground beef, but ground turkey, chicken or pork would also work. As would chopped mushrooms or soy crumbles for a vegetarian version.
    • Spicier?  Increase cumin, add taco seasoning, fajita seasoning, chili powder or ground red pepper (cayenne).
    • More flavor? Stir in a splash or two or Worcestershire sauce, soy sauce or tomato paste.
    • Heartier? For more heartiness you could add a can of drained and rinsed black beans.
    • Not a fan of cilantro? Substitute chopped fresh green onions.
    • Cheesy? Stir in or top with a cup of shredded cheddar cheese or pepper jack cheese (Reduced fat if calories/WW Points are a concern)
    • Creamier? Top with a dollop of low fat sour cream or plain Greek yogurt.
    • Substitute whole-wheat pasta or gluten-free pasta if you prefer.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Remember it later
    Like this recipe! Pin it to your favorite board NOW!

    You may also like

    Leave a Comment

    Skip to Recipe