West of the pecos goulash

Yield: 10 Servings

Measure Ingredient
1½ pounds Lean ground beef
1 large Onion; chopped
1 \N Green pepper; chopped
1 can Sliced mushrooms - 4 oz.
2 teaspoons Chili powder
¼ cup Worcestershire sauce
1 teaspoon Salt
¼ teaspoon Pepper
1 can Tomato soup
1 can Rotel tomatoes & chiles; diced (10 oz.)
1 can Corn - 16 oz.
1 pack Noodles - 12 oz.; cooked and drained
½ cup Cheddar cheese; shredded

In large dutch oven, brown ground beef, onion, and green pepper. Drain fat.

Add mushrooms, chili powder, worcestershire sauce, salt, and pepper. Mix thoroughly. Add can of soup, tomatoes, and corn. Simmer ½ hour. Add cooked noodles; stir well. Top with cheese and bake, covered, 1 hour at 325.

Recipe by: Mops Cookbook

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Laurie Campbell <lauriec@...> on Oct 20, 1997

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