Taco Goulash Food

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.

TACO 'GOULASH'

Steps:

• Brown ground beef, with spices to add more flavor, drain fat.
• Cook your rice, this is great for leftover rice!
• To a large pot add kidney beans,chunky tomatoes, taco seasoning,ground beef,rice and spices.
• Simmer until warmed through.
• *At this point, I dished mine out into individual tin trays and baked for about 5 minutes at 325, as you can see in the picture. This step is not necessary.
• After plating add shredded cheese and lettuce to the top.
• Arrange nacho chips around the edge.
• Dollop with sour cream.

MOM'S TACO GOULASH

Steps:

• Brown ground beef in a deep skillet.
• While beef is cooking, grease the inside of an 11" x7", 2 1/2" high baking dish. I use about a teaspoon of canola oil to coat with a paper towel . Set aside.
• When the meat is almost completely browned, stir in the taco seasoning and continue cooking for 1 minute.
• After beef is done browning, add the cream of mushroom soup, black beans, green chile, and whipping cream. Mix well and cook for 2 minutes on low medium heat. Remove from heat.
• Lay 2 tortillas on bottom of the dish, tear another tortilla to fit empty spaces. Spread 3 ladles of the beef/soup mixture on top of the tortillas, then sprinkle 1 cup of cheese. Repeat 2 more layers of tortillas, beef/soup mixture, cheese.
• Cover with foil and place in a 350 preheated oven on the top rack for 25 minutes. Allow 10 minutes to cool before serving.