mexican goulash

a recipe by
Karen Petree
St. Joseph, MO

I fix lunch for a group of female card sharks every Tuesday. The house rule is they must provide honest opinions on every experimental dish I prepare for them. Not only was this one of the easiest lunches I have served, but it was their favorite (next to the pumpkin rolls). Stefania refused to leave until I wrote down the recipe for her, so here it is! :) KP 2023/02/14

serves 12
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For mexican goulash

  • 1 lb
    ground beef
  • 1 lb
    pork sausage
  • 2
  • 1/4 c
    ortega taco seasoning mix
  • 4 can
    rotel tomatoes, not drained
  • 1 can
    black beans, not drained
  • 1 can
    drained corn, optional
  • 2 c
    elbow macaroni, uncooked
  • 2 c
    sour cream
  • 16 oz
    shredded colby jack cheese, divided
  • 11 oz
    tortilla chips, divided

How To Make mexican goulash

  • 1
    Brown beef and pork with onions and taco seasoning. Drain off grease.
  • 2
    Add tomatoes and black beans (and optional corn). Simmer on medium low heat for 15 minutes.
  • 3
    Preheat oven to 350 degrees.
  • 4
    Cook the pasta al dente and drain. Stir into meat mixture.
  • 5
    Remove the mixture from the heat and stir in the sour cream.
  • 6
    Pour into a non-stick 9x13 cake pan or a deep lasagna dish. If using a 9x13 pan, pour the remaining mixture into a 9x9 pan and divide the tortilla chips and cheese between the two pans.
  • 7
    Top (both) pan(s) with the majority of cheese, but reserve some for the very last layer.
  • 8
    Lightly crush the tortilla chips and distribute over the layer of cheese.
  • 9
    Sprinkle the remaining cheese over the tortillas.
  • 10
    Bake at 350 degrees for 35 minutes.

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