Tex Mex Goulash Recipes

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:

• 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.

MEXICAN GOULASH

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.

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:

• 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!