Rice Goolash

We have a family story about my grandma making goulash for my grandpa when they were newly married that has lead to a few more funny family stories. So when Sam and I were first married I looked up a goulash recipe and tried it out. We really liked it, but the noodles near the top didn't get cooked right and ended up being too crunchy. So I began improvising with the recipe and adapted it over the years. It's one of my favorite recipes to use when I have a bunch of left overs in the fridge.

MY RICE GOULASH

1 cup taco meat

1 cup shredded Cheddar cheese

2 cups brown rice

1 cup frozen corn

1 cup spaghetti sauce

Mix everything together. Sprinkle with any extra cheese. Bake at 375 for 20 minutes.

Tips:

• If you are using left over rice, you will want to break the rice up with a spoon or your hands before you add it to the other ingredients.
• If your corn is stuck together, then put it in a strainer under running water and let the water break it up for you, then it will be easy to mix.
• If I don't have any extra taco meat, I like to use frozen meatballs. You can put six at a time in the microwave for 1 minute to de-thaw them. Other wise it would take a long time to cook them in the oven. Or if you want to go vegetarian, add a can of beans (rinsed and drained.) If you are not using the taco meat you will need to add some extra seasoning. So either use a spicy spaghetti sauce, or add some of the seasonings that are in the taco meat recipe when you are mixing all the ingredients together.

Bake at 375 for 20 minutes.