Mexican Style Goulash
Transform your weeknight dinner routine with this hearty and flavorful Mexican Style Goulash, a one-pot wonder that combines the comfort of traditional goulash with bold Mexican-inspired spices. Featuring tender ground beef, perfectly cooked elbow macaroni, and a medley of vibrant ingredients like black beans, diced tomatoes, and sweet corn, this dish is bursting with color and taste. A blend of chili powder, cumin, and paprika infuses every bite with rich, smoky warmth, while a topping of melted Mexican blend cheese adds a creamy finish. Ready in just 45 minutes, this easy-to-make recipe is perfect for busy families, offering six generous servings that are sure to satisfy. Sprinkle fresh cilantro on top for a refreshing garnish, and watch as this crowd-pleasing dish disappears from the table. Perfect for keywords like "Mexican goulash recipe," "easy Mexican dinner," and "one-pot comfort food."
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14.5 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 1 cup beef broth
- 2 cups uncooked elbow macaroni
- 15 ounces canned black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and cook until browned, breaking it into small crumbles with a spatula. Drain any excess grease if necessary.
Stir in the diced onion, green bell pepper, and garlic. Cook for 3-4 minutes or until the vegetables are softened.
Sprinkle the chili powder, ground cumin, paprika, oregano, salt, and black pepper over the beef and vegetable mixture. Stir well to coat everything evenly with the spices.
Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir to combine.
Bring the mixture to a simmer and add the uncooked elbow macaroni.
Cover the pot and cook for 12-15 minutes, stirring occasionally, until the macaroni is tender and most of the liquid is absorbed.
Stir in the black beans and frozen corn. Cook for an additional 2-3 minutes until heated through.
Remove the pot from the heat and sprinkle shredded Mexican blend cheese over the top. Cover the pot for 2-3 minutes until the cheese is melted.
Garnish with chopped fresh cilantro, if desired, and serve hot.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 8.2 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 221 mg | 17% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 812 mg | 17% | |
*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.
