Mexican Goulash Recipes

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MEXICAN GOULASH



Mexican Goulash image

My neighbor bought a cookbook for her son and I was flipping through it and saw this recipe. I told her it looked pretty good. The next thing I know she was calling me up and saying, "I have almost all the ingredients to make this but do you have this and this and this.....?" Well, I did and so we made it together and split it. She had to make a copy of the recipe for me so I could make it anytime I wanted. It is so good. Great for those cold, yucky days or nights. It looks like a lot of work but it is not, trust me.

Provided by ladyautumn

Categories     One Dish Meal

Time 3h20m

Yield 1 6 quart slow cooker, 10 serving(s)

Number Of Ingredients 18

1 1/2-2 lbs ground beef
2 onions, chopped
1 green bell pepper, chopped
1/2 cup celery, chopped
1 garlic clove, minced
1 (28 ounce) can whole tomatoes, cut up
1 (6 ounce) can tomato paste
1 (4 1/4 ounce) can black olives, sliced and drained
1 (14 1/2 ounce) can green beans, drained
1 (15 1/4 ounce) can mexicorn, drained
1 (15 ounce) can dark red kidney beans
1 -2 jalapeno pepper, diced (to tastezz)
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chili powder
3 dashes Tabasco sauce
1 cup cheddar cheese, shredded
1 (10 ounce) bag tortilla chips (like Scoops)

Steps:

  • Brown ground beef. Reserve drippings in pan and transfer beef to a slow cooker.
  • Saute onions, bell pepper, celery, and garlic in drippings in skillet. Transfer to slow cooker.
  • Add next 11 ingredients. Mix well.
  • Cover and cook on high 3 to 4 hours.
  • Sprinkle individual servings with shredded cheese. Serve with tortialls chips.

Nutrition Facts : Calories 489.5, Fat 22.9, SaturatedFat 7.4, Cholesterol 58.1, Sodium 879.3, Carbohydrate 50.2, Fiber 9.2, Sugar 6.8, Protein 25.2

SOUTHWESTERN GOULASH



Southwestern Goulash image

I had some extra cilantro in the fridge and didn't want to throw it away. Instead, I came up with this delightful and filling family recipe. Everyone just loved it! -Vikki Rebholz, West Chester, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 cup uncooked elbow macaroni
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2/3 cup frozen corn
1 can (4 ounces) chopped green chiles
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup minced fresh cilantro

Steps:

  • Cook macaroni according to package directions; drain. Meanwhile, in a 6-qt. stockpot, cook and crumble beef with onion over medium heat until meat is no longer pink, 6-8 minutes; drain., Stir in tomatoes, tomato sauce, corn, chiles and dry seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. Stir in macaroni and cilantro.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

MEXICAN-STYLE GOULASH RECIPE - (4.1/5)



Mexican-Style Goulash Recipe - (4.1/5) image

Provided by Tufgrlz

Number Of Ingredients 11

1 pound lean ground beef
1 cup chopped onion
1 (14.5 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1 1/4 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded reduced-fat Cheddar cheese

Steps:

  • 1.In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil. Add macaroni. Reduce heat; cover and simmer for 20-25 minutes or until macaroni is tender. Sprinkle with cheese; cover and cook 2-3 minutes longer or until cheese is melted.

CROCK POT MEXICAN GOULASH



Crock Pot Mexican Goulash image

Are you looking for a great tasting meal that can be all ready for you when you walk in the door from work of school? This recipe is so easy to put together, and has such nice texture and flavor. The kids are sure to love it! Plus its fat free!

Provided by Purdy Good Cook

Categories     Cheese

Time 7h10m

Yield 8 serving(s)

Number Of Ingredients 7

1 (15 ounce) can fat-free chili
1 (16 ounce) can fat-free refried beans
1 (12 ounce) can whole kernel corn (drained)
1 1/2 cups salsa
1 cup fat free cheese (your choice, shredded)
5 flour tortillas (10 inch round)
sour cream (optional)

Steps:

  • Spray crock pot with cooking spray.
  • In a large bowl stir together the chili, beans, corn, and salsa until well mixed.
  • Lay one tortilla flat on the bottom of the crock pot.
  • Pour one-fifth of mixture on top.
  • Continue layering the tortillas and the remaining four-fifths of the mixture until all the ingredients are used up.
  • Cover and cook on low for 7hrs.
  • Using a sharp knife cut through all the layers, making a checkerboard design on top. Each cut out should be about 1 inch apart. (The cut up tortillas will taste a lot like pasta when the recipe is finished).
  • With a large spoon stir the entire dish to mix up the cut up tortilla pieces. Or scoop out of crock pot without stirring up for a more formed meal.
  • Serve in bowls, sprinkled cheese, and top with sour cream if desired.

Nutrition Facts : Calories 107.5, Fat 2, SaturatedFat 0.4, Sodium 553.6, Carbohydrate 20.9, Fiber 2.2, Sugar 2.9, Protein 3.5

GOULASH



Goulash image

Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound ground beef
Kosher salt and freshly ground black pepper
1 teaspoon paprika
2 teaspoons Italian seasoning
1 tablespoon tomato paste
One 15-ounce can diced tomatoes
One 15-ounce can tomato sauce
1 teaspoon Worcestershire sauce
1 cup low-sodium beef broth
8 ounces cavatappi pasta
4 ounces sharp Cheddar, shredded on the large holes of a box grater (about 1 cup), plus more for serving
2 tablespoons chopped fresh parsley, plus more for serving

Steps:

  • Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
  • Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
  • Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
  • Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

EASY MEXICAN GOULASH



Easy Mexican Goulash image

My stepson loves tacos, so I whipped this up one night when I didn't have taco shells.

Provided by Cacki

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 4

Number Of Ingredients 9

1 pound lean ground beef
1 small onion, chopped fine
¼ cup finely chopped green bell pepper
1 tablespoon Worcestershire sauce
1 (10 ounce) can diced tomatoes with green chile peppers
1 (9 ounce) package frozen corn
½ cup medium salsa
2 tablespoons taco seasoning mix
1 (8 ounce) package elbow macaroni

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomatoes, corn, salsa, and taco seasoning. Cover and simmer while preparing macaroni.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Stir macaroni into beef mixture.

Nutrition Facts : Calories 529.7 calories, Carbohydrate 65.6 g, Cholesterol 79 mg, Fat 15.3 g, Fiber 5 g, Protein 32.5 g, SaturatedFat 5.7 g, Sodium 920.5 mg, Sugar 6.8 g

MEXICAN GOULASH



Mexican Goulash image

A quick mid-week dinner.

Provided by Tonja

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 30m

Yield 6

Number Of Ingredients 7

1 pound ground beef
½ onion, chopped
1 (12 ounce) package elbow macaroni
½ pound processed cheese (such as Velveeta®), diced
1 ½ cups salsa
1 (15 ounce) can pinto beans, drained and rinsed
1 (14 ounce) can whole kernel corn, drained

Steps:

  • Cook the ground beef and onion into a large skillet over medium heat until browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Drain the excess grease.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Add the macaroni to the the beef and onion and place over medium-low heat; stir in the processed cheese until melted, about 3 minutes. Add the salsa, pinto beans, and corn to the mixture; stir and heat until the mixture bubbles slightly, another 5 minutes.

Nutrition Facts : Calories 588 calories, Carbohydrate 70.6 g, Cholesterol 76.2 mg, Fat 20.4 g, Fiber 6.7 g, Protein 32.3 g, SaturatedFat 9.5 g, Sodium 1258.3 mg, Sugar 9.2 g

MEXICAN GOULASH



Mexican goulash image

We were really having a hard time and really didn't know what to have for dinner came up with this and my family love it. Sure hope you and your family enjoy

Provided by Deborah Ward

Categories     Casseroles

Time 25m

Number Of Ingredients 5

3 c macaroni
1 pound ground beef
2 cans diced tomatoes and green chillies
1/2 packag velveeta cheese
1 pack taco seasoning mix

Steps:

  • 1. Boil your macaroni
  • 2. Cook ground beef add taco seasoning add a little water.
  • 3. Dump both cans of diced tomatoes and green chillies dice up check and add to diced tomatoes melt cheese. Once done add your cooked macaroni mix well then mix in your ground beef, mix well and your done. You can play with it and add things that fit your taste

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Top Asked Questions

What are some of the best southwestern goulash recipes?
Some of our favorites include this Mexican carne guisada recipe and tuna pasta salad. This Southwestern goulash features ground beef and elbow macaroni simmered in a zesty tomato sauce with chilies and corn. Best of all it’s cooked in one pot! A skillet with a lid or a dutch oven is perfect for this recipe.
How many pots does it take to make goulash?
Mexican Goulash (one-pot Tex-Mex Skillet!) - Kitchen Gidget Only one pot needed for this spicy beef and tomato Mexican Goulash. An easy, cheesy dinner we could eat every night! Plus, it’s ready in less than 30 minutes! Growing up, American goulash was a dinner staple in our family. And no wonder!
What is American goulash?
American goulash, also known as old-fashioned goulash, is the perfect economical family meal. The pasta cooks right in the sauce, so this satisfying dish can cook in just one pot. Read the full recipe after the video.
How do you make tacos without taco shells?
My stepson loves tacos, so I whipped this up one night when I didn't have taco shells. Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomatoes, corn, salsa, and taco seasoning.

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