Tex-Mex Goulash

 When I was younger, I hated goulash. Was not my thing at ALL.

 Well.... this is nothing like your typical goulash! 

(The leftovers are just as good as the first time too)

Ingredients:

• 1/2 lb. shells (I used to make it with elbow macaroni noodles but found shells to taste better)
• 1 lb. Ground Sirloin
• 1/2 sweet onion, diced
• 2 cups. tomato juice
• 1 packet Taco Seasoning
• 1 can Black Beans, drained and rinsed
• 1 can Sweet Corn, drained
• 2 cups Shredded Mozzarella
• Sour Cream

Prepare noodles according to package. (Do Not Rinse Noodles)

In the meantime, saute the sirloin and onion in a (large) skillet until meat is browned and onions are translucent.
Drain any grease, if there is any.
Add tomato juice and taco seasoning. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.

Once done, add noodles, corn, beans, and cheese. If you don't have a large skillet, I would suggest putting everything in a pot. Allow to simmer 20 minutes or until heated through and cheese has melted. (Stirring occasionally)

**** If too dry, add more tomato juice.

Serve with a dollop of sour cream, stir well.
Or even some black olives.