Mexican Goulash RecipeRebekah Garcia Kalinowski | Kitchen Gidget
Only one pot needed for this spicy beef and tomato Mexican Goulash. Dinner is ready in less than 30 minutes!
Growing up, American goulash was a dinner staple in our family.
And no wonder! It’s a one pot meal with ingredients you most likely have on hand.
It’s filling, comforting and I think you’ll like this spicy goulash with a Mexican twist.
We love easy meals around here – simple to make and easy to clean up.
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.
This recipe also doubles easily for more servings or leftovers!
How to Make Mexican Goulash
Begin by sautéing onions and garlic along with your ground beef.
I like to use lean ground beef so I don’t have excess oil.
If your meat is fatty, drain the grease before continuing.
Next, you’ll add all the remaining ingredients – including the macaroni.
You can control how spicy you want the dish by choosing the heat level of your diced tomatoes and chilies.
If you just want a little zip, choose the mild tomatoes and leave out the jalapeños.
If spicy food is your friend, get the extra spicy peppers and feel free to add some cayenne pepper as well.
Bring to a boil, then reduce heat to a simmer and cover pot.
Cook for 15 minutes then check the pasta for doneness.
The noodles will continue to soften and absorb liquid even after removing from the heat.
If soft and cooked, give it all a stir and add the cheese.
You can add all the cheese at once or stir in half and save the remaining half for topping.
The type of cheese is up to you. I used Monterrey Jack, but we also love it with cheddar or pepper jack!
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.
You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!
Mexican Goulash Recipe
- 1 tablespoon Vegetable Oil
- 1 pound Lean Ground Beef
- 1 Onion, diced
- 2 cloves Garlic, minced
- 10 ounces Diced Tomatoes with Chilies, (1 can), WITH juice
- 1 4 ounce can Diced Jalapeño Peppers
- 1 cup Frozen Corn
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Cumin
- 1 1/2 cups Reduced Sodium Chicken Stock, or beef stock
- 2 cups Elbow Macaroni, (about 8 ounces)
- 1 cup Shredded Monterey Jack Cheese, (4 ounces)
- Chopped Cilantro, for garnish
- In a large skillet, brown ground beef along with onions and garlic, about 5 minutes.
- Add the tomatoes (with juice), jalapeño peppers, corn, salt, pepper, cumin, chicken stock and pasta. Stir to combine.
- Bring to a boil, reduce heat to a simmer and cover with a lid. Cook for 15 minutes or until pasta is cooked through. Pasta will continue to absorb liquid after removing from heat.
- Stir in cheese and sprinkle with cilantro before serving.
- Rebekah Garcia Kalinowski
- Cooking Method:
- Cheese, Easy Dinners, Dinners, Pasta, Ground Beef, Mexican, Simmered
- Related Recipes:
- Cheese Recipes, Easy Dinner Recipes, Dinner Recipes, Pasta Recipes, Ground Beef Recipes, Mexican Recipes, Simmered Recipes
- Recipe Yields:
- 6-8 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
Author: Rebekah Garcia Kalinowski
Recipe Yields: 6-8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Amount Per Serving