Mexican Goulash

You can make the recipe as hot or mild as your taste buds require by the taco sauces you use.

1 pound cubed chicken (you can also use ground meat..chicken, beef or pork)
1 medium onion diced
1/2 cup diced green pepper (any color will work)
1 jalapeno pepper, seeded, veined and diced
3 tablespoons butter or oil
1 heaping teaspoon chili powder

Melt 2 tablespoons butter in heavy pan, add peppers and onion sautee until they start to color and soften.   Remove from pan, add remaining butter and sautee chicken until it starts to get some color.  Add peppers and onion back to pan and sprinkle with chili powder.  Cook until chili starts to release its flavor.  You'll be able to smell it.

Add the following to the meat mixture:

1 ea.  14.5 oz. can diced tomatoes w/juice

1 ea.  14 oz, can black beans rinsed and drained

1 ea.  16 oz. jar taco sauce (you can also use 1 pkg, taco seasoning + 1- 15 oz can of tomato sauce)

1 cup frozen or canned corn drained

1 cup uncooked elbow macaroni

As mixture absorbs the juices add either chicken or beef broth to keep it from drying out too much.  I ended up using about 1-1/2 cups.

Bring mixture to a boil and give it a stir once in a while.  Cover and reduce heat to a simmer.  Cook until macaroni is tender. 

Optional:  I added 3 oz. of cream cheese and about 3 oz of grated pepper jack cheese.  Turn off heat and let the cheeses melt stirring.

Eat and enjoy.