Beefy Pumpkin Ghoulash
Easy one-pot (skillet) meal that’s kid-friendly, too.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 8 1x
- Category: Dinner
- Cuisine: American
Ingredients
Scale
- 1 tablespoon canola oil
- 1 yellow onion, peeled and chopped
- 5 cloves of garlic, peeled and finely minced
- 1 pound of lean ground beef
- 2 – 14.5 ounce cans of fire roasted diced tomatoes
- 1 – 15 ounce can of dark red kidney beans, drained and rinsed
- 2 cups fresh mashed pumpkin or 1 can mashed pumpkin
- 1 teaspoon salt (more to taste)
- 1/2 teaspoon ground black pepper (more to taste)
- 4 cups water
- 1 – 12 ounce package of elbow macaroni
- 1 cup shredded cheddar cheese
- 16 (or more) black olives (for garnish)
- 1/2 red onion, peeled, cut in half and sliced (for garnish)
- 1 bunch celery leaves (for garnish)
Instructions
- In large skillet with a lid, add canola onion and heat over medium heat.
- Add onions and saute until translucent.
- Add garlic and saute a few minutes more.
- Add ground beef, breaking up with spoon and saute until brown.
- Add tomatoes, kidney beans and pumpkin and stir until well-combined.
- Add water and bring to a boil.
- Add macaroni, stir, bring to another boil.
- Cover and reduce heat to medium and cook 10 to 15 minutes until macaroni is al dente.
- Add cheddar cheese and stir until incorporated and melted.
- Taste and correct seasonings by adding more salt and pepper.
- Serve with black olives for eyes, sliced red onion for smiles and celery leaves for hair.
Notes
Makes 8 hearty servings or 12 smaller servings.
Find it online: https://tootsweet4two.com/beefy-pumpkin-ghoulash/
