Tex Mex Goulash Recipes

RACH'S BEEF + QUESO MACARONI IS MADE FOR TEX-MEX LOVERS

Steps:

• Heat a large pot of water to boil
• Heat the olive oil in a large skillet over medium-high heat and add the ground beef, break it up, brown and crumble and season with salt, pepper, cumin, coriander, chili powder, and oregano
• Stir in tomato paste, deglaze with water and remove from pan, then wipe pan out and return to heat
• Melt butter and when it foams, add the onions and garlic, and stir to soften
• Season with salt and pepper, then add agave and stock, stir in crema and melt into broth, then stir in cheese and chilies to melt cheese, then add beef and heat through
• Reduce heat to low or remove from heat and cover
• Cook macaroni a minute less than the package directions in salted water and toss macaroni with beef in the queso sauce
• Top with pickled jalapeño peppers, scallions, cilantro and Fritos

LUNCH LADY TEXAS GOULASH

Steps:

• Cook and stir ground beef, bell pepper, and onion in a large pot over medium-high heat until beef is browned and crumbly and vegetables are soft, 5 to 7 minutes.
• Pour pinto beans into a saucepan and cook over medium heat until heated through, about 5 minutes. Stir in tomato paste.
• Combine 2 cups plus 2 tablespoons water, chili powder, sugar, salt, and pepper in a small bowl; stir into the beef mixture. Add pinto bean mixture. Cover and simmer for 20 minutes.
• While goulash cooks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Mix cooked macaroni into the goulash, cover, and simmer for 30 minutes to 1 hour.

TEX-MEX GOULASH

Steps:

• Cook macaroni according to package directions; drain. Meanwhile, in a soup pot over medium heat, cook beef and onion until meat is no longer pink; drain.
• Stir in tomatoes, tomato sauce, corn, cumin, salt, and pepper. Bring to a boil, then reduce heat to low and simmer uncovered 3 to 4 minutes, or until heated through.
• Add macaroni to meat mixture, stirring to combine. Spoon into bowls and sprinkle with cheese.

TEX-MEX GOULASH

Steps:

• Start by boiling the elbow noodles. While elbow noodles are boiling brown the ground beef and strain off any fat. Add taco seasonning, onion, strained can of corn or frozen corn, Rotel, and Jalapeno black eyed peas. Keep warm while noodles finish cooking. Strain noodles when cooked and add them to the meat mixture. Blend well then add cheese and sour cream. Stir well and keep warm serve when its dinner time. Add crushed tortillia chips to the top of each served plate. Then just eat!

TEX-MEX GOULASH

Steps:

• Cook macaroni as directed on package.
• While macaroni is cooking, brown ground beef, garlic, and onions in a large skillet sprayed with oil.
• Drain.
• When ground beef is cooked, add remaining ingredients and cook until heated through.
• Serve with cheese and sour cream if desired.

TEX-MEX GOULASH

Steps:

• 1. Prepare the macaroni according to the package instructions.(Note: Do not rinse the noodles. The starch left on them helps bind the goulash so it doesn't get too runny.)
• 2. Saute the sirloin and onion in a skillet until the meat is brown and the onions become translucent.
• 3. Drain the fat off. Add tomato juice and the taco seasoning to the meat. Bring to a boil then reduce heat, cover, and simmer for about 10 min.
• 4. In a large pot, combine the noodles, meat mixture, corn, beans, and shredded cheese. Allow this to simmer for about 20 minutes or until heated through and the cheese is melted. You may need to add up to a cup more of the tomato juice if it's too dry.
• 5. To serve: place a helping of goulash on a plate then garnish with sour cream, black olives, and green onions. It's nice to set the garnishes on the table as when serving tacos. Don't be afraid to use whatever garnishes you'd use on a taco. Some like green peppers, jalapenos, salsa, fresh diced tomatoes, crushed tortilla chips, cheddar cheese. Get creative!

EASY MEXICAN GOULASH

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.

TEX-MEX GOULASH

Steps:

• 1. Combine first 3 ingredents in zip lock baggie and refridgerate 2 hours if possible.
• 2. STOVE TOP METHOD: Heat skillet on stovetop over med high heat. Add 2-3T oil and pork mixture. sauté for 2-3 min until slightly browned.
• 3. add veggies, saute 2-3 min.
• 4. Add tomato paste. Saute until warm.
• 5. Add water, salt and pepper . Lower heat to med low and cover w/tight fitting lid.
• 6. cook 15 minutes or until pork is cooked through.
• 7. Mix in cream cheese. Heat , serve over rice if desired.
• 8. DIRECTIONS FOR SLOW-COOKER / CROCKPOT
• 9. Follow step 1 in previous recipe.
• 10. Add pork mixture, tomato paste and veggies in oil-sprayed crockpot.
• 11. Cook on high for 2 hours / low for 3 1/2 - 4 hours.( stir after 1/2 of the cooking time)
• 12. Mix in cream cheese. Cover for 15 min. Serve over rice if desired