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mexican goulash

(1 rating)
kpetree avatar
Blue Ribbon Recipe by
Karen Petree
@kpetree
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.

Blue Ribbon Recipe

American goulash is made with ground beef, tomatoes, and macaroni in a tomato sauce. This recipe puts a delicious Mexican twist on the recipe. It's filled with Rotel tomatoes, black beans, and corn. Ground beef and pork sausage are browned with taco seasoning to add a kick of spice. We loved the cheesiness of the Colby jack cheese and the crunchiness from the crushed tortilla chips on top. This makes a big casserole, but it will be gobbled up fast.

— The Test Kitchen @kitchencrew
►
(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For mexican goulash

  • 1 lb
    ground beef
  • 1 lb
    pork sausage
  • 2 md
    onions
  • 1/4 c
    Ortega taco seasoning mix
  • 4 can
    Rotel tomatoes, not drained (10 oz)
  • 1 can
    black beans, not drained (10.5 oz)
  • 1 can
    drained corn, optional (15.25.oz)
  • 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

  • Browning beef, pork, and onions with taco seasoning.
    1
    Brown beef and pork with onions and taco seasoning. Drain off the grease.
  • Adding tomatoes and black beans.
    2
    Add tomatoes and black beans (and optional corn). Simmer on medium-low heat for 15 minutes. Preheat oven to 350 degrees.
  • Stirring cooked pasta into browned meat.
    3
    Cook the pasta al dente and drain. Stir into meat mixture.
  • Stirring in sour cream.
    4
    Remove the mixture from the heat and stir in the sour cream.
  • Beef mixture poured into baking dish; shredded cheese divided.
    5
    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.
  • Cheese sprinkled over baking dish.
    6
    Top (both) pan(s) with the majority of cheese, but reserve some for the very last layer.
  • Crushed tortilla chips on top of the cheese.
    7
    Lightly crush the tortilla chips and distribute over the layer of cheese.
  • Remaining cheese sprinkled over the chips.
    8
    Sprinkle the remaining cheese over the tortillas.
  • Baking the Mexican Goulash.
    9
    Bake at 350 degrees for 35 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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