SOUTHWESTERN GOULASH

I had some extra cilantro in the fridge and didn’t want to throw it away. That inspired this fast and filling family recipe—sure to please cilantro fans. It also travels well and reheats in a pinch for lunches at work.

—Vikki Rebholz, West Chester, OH

Takes: 25 min. • Makes: 6 servings

• 1 cup uncooked elbow macaroni
• 1 lb. lean ground beef (90% lean)
• 1 medium onion, chopped
• 1 can (28 oz.) diced tomatoes, undrained
• 1 can (8 oz.) tomato sauce
• ⅔ cup frozen corn
• 1 can (4 oz.) chopped green chiles
• ½ tsp. ground cumin
• ½ tsp. pepper
• ¼ tsp. salt
• ¼ cup minced fresh cilantro

1. Cook macaroni according to package directions; drain. Meanwhile, in a 6-qt. stockpot, cook and crumble beef with onion over medium heat until meat is no longer pink, 6-8 minutes; drain.

2. Stir in tomatoes, tomato sauce, corn, chiles and dry seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. Stir in macaroni and cilantro.

1 ⅓ cups: 224 cal., 6g fat (2g sat. fat), 37mg chol., 567mg sod., 24g carb. (7g sugars, 4g fiber), 19g pro. Diabetic exchanges: 2 lean meat, 2 vegetable, 1 starch.