A flavorful and hearty Tex-Mex inspired goulash, perfect for family dinners or gatherings.
In a large skillet, brown the ground beef over medium heat until fully cooked.
Drain any excess fat from the skillet to keep the dish lighter.
Add the chopped onion to the skillet and sauté until softened.
Cooking the onion with the beef enhances its flavor.
Transfer the beef and onion mixture to the slow cooker.
Use a slotted spoon to transfer to avoid excess grease.
Add the diced tomatoes, corn, macaroni, beef broth, sugar, garlic, and oregano to the slow cooker.
Stir well to ensure all ingredients are evenly distributed.
Set the slow cooker to low and cook for 3 hours.
Stir occasionally if possible to prevent sticking.
Before serving, stir in the shredded cheddar cheese and let it melt.
Adding the cheese at the end keeps it creamy and prevents it from overcooking.
Serve the goulash warm and enjoy.
Garnish with fresh parsley for a pop of color.
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