Southwestern Weight Watchers Goulash
Goulash brings back so many childhood memories for me. When I was growing up we visited my Grandma’s house on Sunday for a family dinner. Goulash was one of my favorite meals. It’s comfort food to me. That is why I had to make this Weight Watchers Goulash recipe and add a bit of a southwestern flair.
You can make this Weight Watchers Goulash recipe and freeze it too. This casserole will make a great dinner and you can take the leftovers for lunch later in the week. With only two points per each serving, you can enjoy this recipe anytime you like.
Serves 6 generous 1/2 cup servings.
2 WW Freestyle Smartpoints per serving.
Southwestern Weight Watchers Goulash Ingredients
1 cup uncooked elbow macaroni (I used whole wheat)
1 pound lean ground turkey (99% lean)
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 cup frozen corn
1 can (8 ounces) tomato sauce (no sugar added)
1 can (4 ounces) chopped green chilies
½ teaspoon ground cumin (I used 1 teaspoon)
½ teaspoon pepper
¼ teaspoon salt
¼ cup minced fresh cilantro
Southwestern Weight Watchers Goulash INSTRUCTIONS
- Cook macaroni according to package directions.
- While the water is boiling and pasta is cooking, prepare the ground beef and vegetables.
- In a large skillet set over medium heat, cook the beef and onion, stirring and breaking up the meat into small crumbles, until meat is no longer pink, about 6 minutes.
- Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper, and salt. Bring to a boil then lower the heat to a gentle simmer and continue to cook, uncovered, for 4-5 minutes to allow flavors to blend.
- Drain macaroni and add to the meat/vegetable mixture.
- Stir in the cilantro and heat through. Taste and adjust the seasonings, adding more salt, pepper, cumin, etc. to taste.
This Weight Watchers Goulash will be a crowd pleaser!
Weight Watchers Southwestern Goulash
Ingredients
- 1 cup uncooked elbow macaroni I used whole wheat
- 1 pound lean ground turkey 99% lean
- 1 medium onion chopped
- 1 can 28 ounces diced tomatoes, undrained
- 1 cup frozen corn
- 1 can 8 ounces tomato sauce
- 1 can 4 ounces chopped green chilies
- ½ teaspoon ground cumin I used 1 teaspoon
- ½ teaspoon pepper
- ¼ teaspoon salt
- ¼ cup minced fresh cilantro
Instructions
- Cook macaroni according to package directions.
- While the water is boiling and pasta is cooking, prepare the ground beef and vegetables.
- In a large skillet set over medium heat, cook the beef and onion, stirring and breaking up the meat into small crumbles, until meat is no longer pink, about 6 minutes.
- Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper, and salt. Bring to a boil then lower the heat to a gentle simmer and continue to cook, uncovered, for 4-5 minutes to allow flavors to blend.
- Drain macaroni and add to the meat/vegetable mixture.
- Stir in the cilantro and heat through. Taste and adjust the seasonings, adding more salt, pepper, cumin, etc. to taste.
If you are looking for more Weight Watchers friendly casserole recipes try our Weight Watchers Friendly Pepperoni Pizza Casserole Recipe.
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