Ghostly Ghoul-ash

Directions

1. In a large saucepan set over medium-high heat, warm the olive oil. Add the diced onion, stirring now and then, and cook for roughly 3 minutes until it begins to soften.
2. Toss in the diced green pepper and continue cooking for another 3 minutes.
3. Stir in the minced garlic and sauté for 1 minute, stirring continuously.
4. Crumble the ground beef into the pan using a wooden spoon. Let it brown, breaking it apart, until it's nearly cooked through—this takes about 5 to 8 minutes.
5. Pour in the tomato sauce and tomato paste, then season with salt, black pepper, and optional red pepper flakes. Add the frozen corn. Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover the pan and cook for 10 minutes, stirring once halfway through. In the final minute, mix in the fresh basil.
6. Spoon the hot goulash over baked, mashed, or steamed potatoes, or over cooked pasta.
7. For a spooky garnish, put about 1/3 to 1/2 cup of sour cream into a sandwich-size zip-top bag. Push the sour cream into one corner, snip off that corner with kitchen scissors, and pipe little ghost shapes (roughly 1 1/2 tablespoons each) onto each serving. Place two olive slices on each ghost to form eyes.