MEXICAN GOULASH RECIPES

MEXICAN GOULASH RECIPE - FOOD.COM

Mexican Goulash Recipe - Food.com 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.

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

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

Number Of Ingredients 18

Ingredients

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, FatContent 22.9, SaturatedFatContent 7.4, CholesterolContent 58.1, SodiumContent 879.3, CarbohydrateContent 50.2, FiberContent 9.2, SugarContent 6.8, ProteinContent 25.2

MEXICAN GOULASH RECIPE - FOOD FANATIC

Mexican Goulash Recipe - Food Fanatic image

Only one pot needed for this spicy beef and tomato Mexican Goulash. Dinner is ready in less than 30 minutes!

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : ServingSize , Calories 336 calories, FatContent 18 g, CarbohydrateContent 25 g, FiberContent 1 g, ProteinContent 17 g, SaturatedFatContent 7 g, SodiumContent 438 mg, SugarContent 1 g

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