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Tex-Mex Goulash

(3 Votes)
Updated May 17, 2018
Tex-Mex Goulash
SERVES
6
COOK TIME
30 Min

We've taken this European classic south of the border and we know you're going to love it. In no time at all, you'll have a fiesta in your mouth with our Tex-Mex Goulash!

What You'll Need

  • 1 cup uncooked elbow macaroni
  • 1 pound ground beef
  • 1 onion, chopped
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 (8-ounce) can tomato sauce
  • 1 cup frozen corn
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded Mexican blend cheese

What to Do

  1. Cook macaroni according to package directions; drain. Meanwhile, in a soup pot over medium heat, cook beef and onion until meat is no longer pink; drain.
  2. Stir in tomatoes, tomato sauce, corn, cumin, salt, and pepper. Bring to a boil, then reduce heat to low and simmer uncovered 3 to 4 minutes, or until heated through.
  3. Add macaroni to meat mixture, stirring to combine. Spoon into bowls and sprinkle with cheese.

Notes

Nutritional InformationShow More

Servings Per Recipe: 1

  • Amount Per Serving % Daily Value *
  • Calories 0.0
  • Calories from Fat 0
  • Total Fat 0.0 0 %
  • Saturated Fat 0.0 0 %
  • Trans Fat 0.0 0 %
  • Protein 0.0 0 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0 0 %
  • Sodium 0.0 0 %
  • Total Carbohydrates 0.0 0 %
  • Dietary Fiber 0.0 0 %
  • Sugars 0.0 0 %
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I have not made this yet so I cannot rate it.

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can someone tell how to double this recipe? two 28 oz.s of tomatoes sounds like alot to me? help anyone?

Hi there! To double this recipe you need to double everything in the recipe. If (2) 28-ounce cans sounds like it may be too much for your tastes, then you can add (1) 28-ounce can and (1) 15-ounce can and adjust from there. Enjoy!

I added salsa and topped with sour cream...was yummy!

I made this recently to take to a family party, only I substituted a cup (8 oz) of 'medium heat' salsa in place of the tomato sauce . . . it worked out quite well . . . there was NO 'Tex-Mex Goulash' left-overs after the party!

make my goulash by adding cooked elbow macaroni to left over chili... my mother did it this way to stretch supper an extra day.

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