Mexican Style Goulash Food

MEXICAN GOULASH

Steps:

• Brown ground beef. Reserve drippings in pan and transfer beef to a slow cooker.
• Saute onions, bell pepper, celery, and garlic in drippings in skillet. Transfer to slow cooker.
• Add next 11 ingredients. Mix well.
• Cover and cook on high 3 to 4 hours.
• Sprinkle individual servings with shredded cheese. Serve with tortialls chips.

MEXICAN STYLE GOULASH

Steps:

• Cook pasta accordingly.
• While pasta cooks, brown hamburger and drain.
• Transfer meat to stockpot and add all other ingredients.
• When pasta is done, drain excess water and add pasta to stockpot.
• Simmer on medium/low heat about 30 minutes.

GOULASH

Steps:

• Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
• Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
• Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
• Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

EASY MEXICAN GOULASH

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomatoes, corn, salsa, and taco seasoning. Cover and simmer while preparing macaroni.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Stir macaroni into beef mixture.

CROCK POT MEXICAN GOULASH

Steps:

• Spray crock pot with cooking spray.
• In a large bowl stir together the chili, beans, corn, and salsa until well mixed.
• Lay one tortilla flat on the bottom of the crock pot.
• Pour one-fifth of mixture on top.
• Continue layering the tortillas and the remaining four-fifths of the mixture until all the ingredients are used up.
• Cover and cook on low for 7hrs.
• Using a sharp knife cut through all the layers, making a checkerboard design on top. Each cut out should be about 1 inch apart. (The cut up tortillas will taste a lot like pasta when the recipe is finished).
• With a large spoon stir the entire dish to mix up the cut up tortilla pieces. Or scoop out of crock pot without stirring up for a more formed meal.
• Serve in bowls, sprinkled cheese, and top with sour cream if desired.

SOUTHWESTERN GOULASH

Steps:

• Cook macaroni according to package directions; drain. Meanwhile, in a 6-qt. stockpot, cook and crumble beef with onion over medium heat until meat is no longer pink, 6-8 minutes; drain., Stir in tomatoes, tomato sauce, corn, chiles and dry seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. Stir in macaroni and cilantro.

MEXICAN-STYLE GOULASH

Steps:

• In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil. Add macaroni. Reduce heat; cover and simmer for 20-25 minutes or until macaroni is tender. Sprinkle with cheese; cover and cook 2-3 minutes longer or until cheese is melted.

MEXICAN-STYLE GOULASH RECIPE - (4.1/5)

Steps:

• 1.In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil. Add macaroni. Reduce heat; cover and simmer for 20-25 minutes or until macaroni is tender. Sprinkle with cheese; cover and cook 2-3 minutes longer or until cheese is melted.

MEXICAN-STYLE GOULASH

Steps:

• In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil. Add macaroni. Reduce heat; cover and simmer for 20-25 minutes or until macaroni is tender. Sprinkle with cheese; cover and cook 2-3 minutes longer or until cheese is melted.