Easy Mexican Goulash recipe

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Ingredients

1 pound lean ground beef
1 small onion, chopped fine
¼ cup finely chopped green bell pepper
1 tablespoon Worcestershire sauce
1 (10 ounce) can diced tomatoes with green chile peppers
1 (9 ounce) package frozen corn
½ cup medium salsa
2 tablespoons taco seasoning mix
1 (8 ounce) package elbow macaroni

Nutrition Info

529.7 calories
carbohydrate: 65.6 g
cholesterol: 79 mg
fat: 15.3 g
fiber: 5 g
protein: 32.5 g
saturatedFat: 5.7 g
servingSize: -
sodium: 920.5 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

My stepson loves tacos, so I whipped this up one night when I didn't have taco shells.

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