Tex-Mex Goulash

Tex-mex Goulash

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janet kaskie


I had no clue what to make for dinner so I experimented with what I had on hand. It turned out Sooo good, and family was so pleased ,that I just had to share with you! Diabetic friendly, Quick and E-Z on the stove top or It can be made in a crock pot! (high for 2 hours )


★★★★★ 1 vote

20 Min
20 Min


  • 3 lb
    lean pork , cubed
  • 2 pkg
    mc/cormic mexican meatball seasoning (albondigas al chipotle)
  • 3 Tbsp
    mesquite liquid smoke
  • 1 large
    onion sliced
  • 1 1/2 large
    green bell pepper, sliced
  • 1 1/2 large
    red bell pepper , sliced
  • 2 large
    fresh hatch green chilies , seeded and sliced
  • 1/3 c
    tomato paste
  • 1 c
    lowfat cream cheese (or low-fat youguart)
  • ·
    salt and black pepper to taste
  • 1 c
    water if preparing on stovetop

How to Make Tex-Mex Goulash


  1. Combine first 3 ingredents in zip lock baggie and refridgerate 2 hours if possible.
  2. STOVE TOP METHOD: Heat skillet on stovetop over med high heat. Add 2-3T oil and pork mixture. sauté for 2-3 min until slightly browned.
  3. add veggies, saute 2-3 min.
  4. Add tomato paste. Saute until warm.
  5. Add water, salt and pepper . Lower heat to med low and cover w/tight fitting lid.
  6. cook 15 minutes or until pork is cooked through.
  7. Mix in cream cheese. Heat , serve over rice if desired.
  9. Follow step 1 in previous recipe.
  10. Add pork mixture, tomato paste and veggies in oil-sprayed crockpot.
  11. Cook on high for 2 hours / low for 3 1/2 - 4 hours.( stir after 1/2 of the cooking time)
  12. Mix in cream cheese. Cover for 15 min.
    Serve over rice if desired

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