One year at my kids' annual 4-H club's annual mystery menu dinner (that's a story in itself, if you want to ask about it!) another mom made this dish, or one very similar to it. I never got the recipe from her, but I remembered that the recipe was popular with everyone, contained shell pasta and was spicier than most goulash dishes I'd ever eaten. I have tried many times to replicate it, and finally came up with a close combination of modern goulash ingredients that we really enjoy. Hope you do, too!
1Crumble ground beef in medium skillet and cook thoroughly, stirring occasionally. Drain juices from meat.
2While meat cooks, boil pasta until tender in medium-sized saucepan on stove top or in a large glass microwave-safe bowl in the microwave. Drain and rinse in colander.
3Prepare a 8 X 11 inch dish with vegetable spray. Mix meat and pasta well in dish. Dish will nearly be filled. Add in cans of tomato soup and tomatoes with chilies. Mix in, making sure to coat meat/pasta lightly with soup by stirring gently, but well. Shred the stick of mozarella string cheese and tear in to small bits, scattering over top of mixture. (This cheese will melt down through the mixture.) Sprinkle cheddar cheese over top of string cheese bits.
4Cover dish with paper towel and cook in microwave on high for 8 minutes, turning dish once or twice if not a carousel microwave. Let stand about 2-3 minutes before serving to allow cheeses to thicken.