Mexican Goulash
Satisfy your cravings for hearty comfort food with a zesty twist by whipping up this Mexican Goulash! This one-pot meal combines savory ground beef, tender elbow macaroni, and a medley of bold spices like chili powder, cumin, and paprika for a rich, smoky flavor. Diced tomatoes, tomato sauce, and beef broth create a luscious base, while sweet corn and fresh green bell pepper add a touch of brightness. Topped with melty cheddar cheese and a sprinkle of fresh cilantro, this dish is a family-friendly dinner that’s as easy to make as it is delicious. Ready in under 45 minutes, it’s perfect for busy weeknights and sure to become a new favorite in your recipe rotation. Keywords: Mexican goulash recipe, one-pot goulash, easy family dinner, ground beef pasta, Tex-Mex comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion
- 3 large garlic cloves
- 14.5 ounces diced tomatoes
- 8 ounces tomato sauce
- 2 cups beef broth
- 1.5 cups elbow macaroni
- 1 cup frozen corn kernels
- 1 medium green bell pepper
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro
Instructions
Heat a large, deep skillet or Dutch oven over medium heat and add the olive oil.
Finely dice the onion and mince the garlic cloves. Add the onion to the skillet and sauté for 3 minutes until it becomes translucent. Stir in the garlic and cook for 1 additional minute.
Add the ground beef to the skillet. Break it up with a wooden spoon and cook for about 5–7 minutes until browned and fully cooked. Drain excess fat if needed.
Dice the green bell pepper and add it to the pan along with the chili powder, cumin, paprika, salt, and black pepper. Stir well to coat the meat and vegetables with the spices.
Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir until combined.
Add the elbow macaroni to the skillet, ensuring it is submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Simmer for about 12–15 minutes, or until the pasta is tender, stirring occasionally.
Stir in the frozen corn kernels and let the goulash cook for an additional 2–3 minutes until the corn is heated through.
Remove the skillet from heat and sprinkle the shredded cheddar cheese over the top. Let it sit for a few minutes until the cheese melts.
Garnish with freshly chopped cilantro before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 6091 mg | 265% | |
| Total Carbohydrate | 232.0 g | 84% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 47.1 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1153 mg | 89% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 4152 mg | 88% | |
*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.
