One Pot Goulash

One Pot Goulash 1 pound lean ground beef 1/2 cup chopped onion 1/2 cup chopped red or orange bell pepper 2 teaspoons minced garlic 1 Tablespoon Italian seasoning 2 teaspoons seasoned salt (such as lawry's) 1 1/2 Tablespoon Worcestershire sauce 1 (15-ounce) cans diced tomatoes 1 (15-ounce) can sweet corn 1 (15-ounce) can chicken broth 1 (15-ounce) can tomato sauce 2 cups dry elbow noodles Kosher salt and pepper, to taste 1 cup shredded cheddar cheese Fresh chopped basil, for serving, optional In a large pot add beef, onion and peppers. Cook for 3 to 5 minutes, or until brown. Drain any grease if needed. Stir in the garlic, Italian seasoning, seasoned salt and Worcestershire sauce. Allow to cook for an additional 1 to 2 minutes. Stir in diced tomatoes, tomato sauce, sweet corn, chicken broth and tomato sauce. Bring to a light simmer and then stir in noodles. Stir, and then cover with a lid. Allow to cook for 10-12 minutes, or until the noodles are tender. Stir every few minutes to prevent the noodles from sticking. Taste and add salt and pepper if desired. Sprinkle cheese over top and cover with the lid for one minute, or until the cheese has melted. Add fresh basil if desired. Serve while hot! This makes a great freezer meal. Place any leftovers in a 8x8" metal tin and wrap with foil. Then place inside a ziptop bag and label with the date. When ready to eat, place in the refrigerator to thaw overnight and then cook at 350°F for 30-45 minutes, or until hot. You could also top with more cheese before baking.