Crock Pot Mexican Goulash
Whip up a hearty and flavor-packed dinner with this Crock Pot Mexican Goulash, a fusion of classic comfort food and bold Mexican-inspired flavors! This one-pot wonder combines tender ground beef, fresh veggies, black beans, sweet corn, and zesty diced tomatoes with green chilies, all slow-cooked to perfection in a robust tomato-based sauce spiced with chili powder, cumin, and smoked paprika. Toss in the pasta for the last hour of cooking, and it transforms the dish into a comforting, cheesy goulash that’s irresistibly satisfying. Perfect for busy weeknights, this easy slow-cooker recipe delivers rich, simmered-all-day flavor with minimal prep work. Garnish with shredded cheddar and fresh cilantro for a delicious, crowd-pleasing meal your family will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 14.5 ounces canned diced tomatoes with green chilies (e.g., Rotel)
- 15 ounces canned tomato sauce
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained
- 2 cups beef broth
- 2 cups elbow macaroni, uncooked
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese, for garnish
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Heat a skillet over medium heat and cook the ground beef until browned, about 5-7 minutes. Drain excess grease if necessary.
Add the diced onion and minced garlic to the skillet with the browned beef. Sauté for an additional 2-3 minutes until the onion is softened and fragrant.
Transfer the beef mixture to the crock pot.
Add the diced red bell pepper, canned diced tomatoes with green chilies, tomato sauce, black beans, corn, and beef broth to the crock pot. Stir everything to combine.
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper, ensuring the spices are evenly distributed.
Set the crock pot to cook on low for 3 hours, allowing the flavors to meld together.
After 3 hours, add the uncooked elbow macaroni to the crock pot. Stir well to combine.
Continue cooking on low for an additional 1 hour, or until the pasta is tender.
Once the cooking is complete, stir the goulash one final time and taste to adjust seasonings as needed.
Serve hot, topped with shredded cheddar cheese and optional fresh cilantro for garnish.
Nutrition Facts
Calories |
3414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 10125 mg | 440% | |
| Total Carbohydrate | 402.2 g | 146% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 61.4 g | ||
| Protein | 188.6 g | 377% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1335 mg | 103% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 6390 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
