Real Recipes From Real Home Cooks ®

mexican goulash

(1 rating)
Recipe by
Laura Davis
Rusk, TX

Raised in the country, we didnt has a 5 course meal everyday, Mama had to make due with what she had, We always had unexpected guest for supper, every night. So for a quick dish, that didnt take alot of ingredients , Mama would make Goulash, this is not her version, but Reminds me of Mama still.

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 20 Min

Ingredients For mexican goulash

  • 1 lb
    ground beef
  • 1/2 md
    onion, chopped
  • 12 oz
    package elbow macaroni
  • 1/2 lb
    processed cheese
  • 1 1/2 c
    salsa
  • 15 oz
    pinto beans, drained and rinsed
  • 14 oz
    whole kernel corn, drained

How To Make mexican goulash

  • 1
    Cook the ground beef and onion into a large skillet over medium heat until browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Drain the excess grease. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • 2
    Add the macaroni to the the beef and onion and place over medium-low heat; stir in the processed cheese until melted, about 3 minutes. Add the salsa, pinto beans, and corn to the mixture; stir and heat until the mixture bubbles slightly, another 5 minutes.

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