Tex-Mex Goulash

Tex-mex Goulash Recipe

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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


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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


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

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