mexican goulash
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
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serves
12
prep time
30 Min
cook time
35 Min
method
Bake
Ingredients For mexican goulash
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1 lbground beef
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1 lbpork sausage
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2onions
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1/4 cortega taco seasoning mix
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4 canrotel tomatoes, not drained
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1 canblack beans, not drained
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1 candrained corn, optional
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2 celbow macaroni, uncooked
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2 csour cream
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16 ozshredded colby jack cheese, divided
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11 oztortilla chips, divided
How To Make mexican goulash
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1Brown beef and pork with onions and taco seasoning. Drain off grease.
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2Add tomatoes and black beans (and optional corn). Simmer on medium low heat for 15 minutes.
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3Preheat oven to 350 degrees.
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4Cook the pasta al dente and drain. Stir into meat mixture.
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5Remove the mixture from the heat and stir in the sour cream.
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6Pour 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.
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7Top (both) pan(s) with the majority of cheese, but reserve some for the very last layer.
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8Lightly crush the tortilla chips and distribute over the layer of cheese.
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9Sprinkle the remaining cheese over the tortillas.
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10Bake 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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