Tex-mex Goulash Recipe

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Tex-Mex Goulash

Nanette Kessler


Very quick and SIMPLE dinner. Will feed a crowd or save for left overs. Great the next day!

★★★★★ 1 vote


1/2 lb
elbow macaroni
1 lb
lean ground beef
1 small
onion, diced
2 c
tomato juice
1 pkg
mccormick's taco seasoning
1 can(s)
black beans, drained, rinsed
1 can(s)
corn, drained
2 c
shredded mozzerella cheese


sour cream
sliced black olives
chopped green onions


1Prepare the macaroni according to the package instructions.(Note: Do not rinse the noodles. The starch left on them helps bind the goulash so it doesn't get too runny.)
2Saute the sirloin and onion in a skillet until the meat is brown and the onions become translucent.
3Drain the fat off. Add tomato juice and the taco seasoning to the meat. Bring to a boil then reduce heat, cover, and simmer for about 10 min.
4In a large pot, combine the noodles, meat mixture, corn, beans, and shredded cheese. Allow this to simmer for about 20 minutes or until heated through and the cheese is melted. You may need to add up to a cup more of the tomato juice if it's too dry.
5To serve: place a helping of goulash on a plate then garnish with sour cream, black olives, and green onions. It's nice to set the garnishes on the table as when serving tacos. Don't be afraid to use whatever garnishes you'd use on a taco. Some like green peppers, jalapenos, salsa, fresh diced tomatoes, crushed tortilla chips, cheddar cheese. Get creative!

About this Recipe

Course/Dish: Beef