Ghastly Ghoulash Recipe

Looking for a dreadfully delicious way to fill up your ghosts and goblins before trick-or-treating tonight? Try stirring up a cauldron of our Ghastly Ghoulash. It’s quick, tasty and much better than a dinner of candy.

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Serving Size
8 servings


  • 2 pounds lean ground beef
  • 1 yellow onion, chopped
  • 1/2 red or green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 (28-ounce) can tomato sauce
  • 1 (28-ounce) can diced tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon sugar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon seasoned salt
  • 1 tablespoon paprika
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 2 cups water
  • 3 cups uncooked elbow pasta
  • 1 (11-ounce) can corn, drained
  • Shredded cheddar cheese and sour cream for serving


  1. Heat a lightly greased Dutch oven over medium heat and add the ground beef, onion, and bell pepper. Break meat apart with a wooden spoon as it cooks.
  2. Once meat is no longer pink, drain off any liquid/grease. Return Dutch oven to heat and add garlic and red pepper flakes. Cook 1 minute.
  3. Add tomato sauce, diced tomatoes, Worcestershire sauce, sugar, Italian seasoning, Cajun seasoning, seasoned salt, paprika, pepper and bay leaves. Simmer 10 minutes.
  4. Add water and pasta and simmer, covered, until pasta is cooked, about 15 minutes. Discard bay leaves.
  5. Stir in corn and serve with cheddar cheese and sour cream.
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