Recipe By : Heavenly Recipes
1 pound ground beef
¼ cup chopped green bell pepper
¼ cup chopped onion
1?½ cups canned pinto beans, rinsed and drained
¾ cup tomato paste
2 cups water
2 tablespoons water
3 teaspoons chili powder, or to taste
2 teaspoons white sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package dry elbow macaroni
Cook and stir ground beef, bell pepper, and onion in a large pot over medium-high heat until beef is browned and crumbly and vegetables are soft, 5 to 7 minutes.
Pour pinto beans into a saucepan and cook over medium heat until heated through, about 5 minutes. Stir in tomato paste.
Combine 2 cups plus 2 tablespoons water, chili powder, sugar, salt, and pepper in a small bowl; stir into the beef mixture. Add pinto bean mixture. Cover and simmer for 20 minutes.
While goulash cooks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
Mix cooked macaroni into the goulash, cover, and simmer for 30 minutes to 1 hour.
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