In 1971, General Mills launched a new product called "Hamburger Helper". In each box you'd find elbow macaroni with some powdered spices. There was a meat shortage at the time, so this product was designed as a way to stretch the cook's budget. All you needed was a pound of ground beef, some water and a box of Hamburger Helper... and voila! Here's dinner!
While my mother disliked pretty much all cooking, Hamburger Helper was not a bridge too far for her culinary abilities. Through the years, she had meticulously honed her ground beef browning skills and the freakish talent of putting the correct amount of water in a measuring cup. Accordingly, Hamburger Helper became a regular staple of the Gruggen household dinner rotation.
I actually enjoyed the meal. Ground beef with macaroni is a perfect comfort food. So I continue to eat it to this day.....but from scratch....not out of a box. I've been making an Italian version of it for decades and recently I started borrowing some of the Pecos River Red Chili spices to create an American Tex-Mex version. I think you'll like it.
INGREDIENTS
2 tablespoons olive oil
1-1/2 pounds ground beef
1 large onion, diced
2 tablespoons pickled jalapeño slices
1, 14-1/2-ounce can diced tomatoes
1, 14-1/2 ounce can of tomato sauce
4 tablespoons smoked paprika
2-1/2 teaspoons cumin
1 teaspoon salt
2 teaspoons Mexican oregano
1 teaspoon cayenne pepper
2-1/2 teaspoons of chili powder
16 ounces elbow macaroni
2 cups of sharp cheddar (optional)
DIRECTIONS
- In a large skillet, heat olive oil. When shimmering, add beef and onion. Use spatula to break meat into small crumbles. Cook until there is no pink left in the beef and onions are translucent.
- Turn skillet heat to medium low. Add the next 9 ingredients to the skillet. Stir to mix thoroughly and simmer while you prep the macaroni.
- Cook macaroni to al dente in a large pot of salted water. Drain in a colander and add macaroni to the skillet.
- Using a large spoon, thoroughly mix all of the contents in the skillet. Turn up heat to medium-high, stirring occasionally for 10 minutes, until the goulash is completely heated through.
- Serve, passing the cheese for people to top off their goulash.
