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.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Heat a large, deep skillet or Dutch oven over medium heat and add the olive oil.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir until combined.

Step 6

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.

Step 7

Stir in the frozen corn kernels and let the goulash cook for an additional 2–3 minutes until the corn is heated through.

Step 8

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.

Step 9

Garnish with freshly chopped cilantro before serving. Serve hot and enjoy!

Nutrition Facts

Serving size	2381 grams (2381.0g)

Amount per serving	% Daily Value*
Calories	2784

Total Fat 156.90g	201%
Saturated Fat 62.40g	312%
Polyunsaturated Fat 2.80g
Cholesterol 442mg	147%
Sodium 6071mg	264%
Total Carbohydrate 211.20g	77%
Dietary Fiber 29.50g	105%
Total Sugars 42.20g
Protein 148.10g	296%

Vitamin D 0IU	0%
Calcium 1153mg	89%
Iron 23mg	125%
Potassium 3376mg	72%

*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.

Source of Calories

Fat: 49.6%

Protein: 20.8%

Carbs: 29.6%