Dutch Oven Chef: Dutch Oven Recipes & Cooking
Dutch Oven Cooking => Approved Recipes => Main Dishes => Topic started by: DeShawn on April 04, 2011, 06:26:36 pm
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This cheesy, slightly spicy goulash is much better when cooked outdoors.
Ingredients:
- 2 Tbsp. extra virgin olive oil
- 1 lb. lean ground beef
- 1 large yellow onion, diced.
- 1 large green bell pepper, diced
- 2 cloves garlic, minced
- 1 1/2 cups frozen corn
- 1 cup fresh mushrooms, sliced
- 1/2 cup olives, sliced
- 2 cans tomato soup
- 2 1/2 soup cans water
- 2 1/2 tsp. paprika
- 1/2 tsp cayenne pepper (or more, if you like the kick)
- 2 tsp. salt
- 12 oz. pasta shells
- 3 cups grated cheddar cheese
Directions:
Heat the olive oil in a 12 inch dutch oven using 20-22 briquettes bottom heat. Add ground beef and brown. Drain excess fat if desired. Add onion, bell pepper, mushrooms, and garlic. Sauté until vegetables are crisp-tender. Add corn, olives, tomato soup, water, paprika, cayenne, and salt. Stir until well-mixed. Bring to a boil, then stir in uncooked pasta shells.
Place the lid on the oven and bake using 10-12 briquettes bottom heat and 14-16 briquettes top heat for 30-40 minutes or until pasta is cooked al dente. Sprinkle the cheese over the top, replace lid, and cook until cheese is melted.
Serves 6-8.