Mexican Goulash recipe

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Ingredients

1 pound ground beef
½ onion, chopped
1 (12 ounce) package elbow macaroni
½ pound processed cheese (such as Velveeta®), diced
1 ½ cups salsa
1 (15 ounce) can pinto beans, drained and rinsed
1 (14 ounce) can whole kernel corn, drained

Nutrition Info

588 calories
carbohydrate: 70.6 g
cholesterol: 76.2 mg
fat: 20.4 g
fiber: 6.7 g
protein: 32.3 g
saturatedFat: 9.5 g
servingSize: -
sodium: 1258.3 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook the ground beef and onion into a large skillet over medium heat until browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Drain the excess grease.

  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

  3. Add the macaroni to the the beef and onion and place over medium-low heat, stir in the processed cheese until melted, about 3 minutes. Add the salsa, pinto beans, and corn to the mixture, stir and heat until the mixture bubbles slightly, another 5 minutes.

Recipe Yield

6 servings

Recipe Note

A quick mid-week dinner.

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