Tex Mex Goulash
Dive into a comforting bowl of Tex Mex Goulash, a hearty one-pot meal brimming with bold Southwestern flavors! Featuring tender elbow macaroni simmered in a flavorful blend of ground beef, diced tomatoes, and warm spices like chili powder and cumin, this dish is elevated with a colorful medley of black beans, sweet corn, and bell peppers. In just 45 minutes, you’ll have a crowd-pleasing dinner that pairs the rich heartiness of traditional goulash with the zesty flair of Tex Mex cuisine. Top it off with melty cheddar cheese, fresh cilantro, and a dollop of sour cream for an irresistible touch. Perfect for busy weeknights, this family-friendly recipe is as easy to make as it is delicious.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large bell pepper, diced (any color)
- 1 15-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 2 cups beef broth
- 2 cups elbow macaroni
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup shredded cheddar cheese (optional, for garnish)
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain any excess grease if necessary.
Stir in the diced onion, minced garlic, and diced bell pepper. Cook until the vegetables are softened, about 5 minutes.
Add the chili powder, cumin, paprika, oregano, salt, and pepper, stirring to coat the meat and vegetables in the spices.
Stir in the diced tomatoes, tomato sauce, and beef broth, bringing the mixture to a simmer.
Add the elbow macaroni to the pot. Stir to combine, cover, and reduce the heat to a gentle simmer. Cook for about 12-15 minutes, stirring occasionally, until the pasta is tender and the liquid is absorbed.
Once the pasta is cooked, stir in the black beans and frozen corn. Cook for an additional 2-3 minutes to heat through.
Adjust seasoning as needed with additional salt or spices to taste.
Serve hot, topped with shredded cheddar cheese, chopped cilantro, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 35% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 9.7 g | 34% | |
| Total Sugars | 10.2 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 234 mg | 18% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 955 mg | 20% | |
*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.
