Best Mexican Goulash (Easy Taco Style Recipe)

This Mexican Goulash recipe is a Mexican twist on American Goulash, or what some call American Chopped Suey, Chili Mac, Beef-a-Roni, Spicy Goulash, or Cheesy Beef Taco Pasta.

Whatever you call it, It is delicious. If you and your whole family like spicy beef, y’all will love this dish for an easy weeknight dinner.

This mostly one-pot meal is great on a cold winter evening for a perfect comfort food dinner.

This recipe was inspired by my other recipes, Instant Pot Chili Mac, one of my favorite Beef Recipes, and Black Bean Pork Chorizo Chili, one of of my favorite Pork Recipes, and pairs well with this Chopped Vegetable Salad with Buttermilk Ranch Dressing and Cornbread.

What Is American Goulash

American Goulash is a hearty one-pot meal with ground beef, elbow macaroni, beef broth, and seasonings. It is a very popular dish.

Why You’ll Love Mexican Goulash

• Fusion of Flavors: This dish brilliantly combines elements from both Mexican and Hungarian cuisines, creating a unique fusion that’s both comforting and exciting. Using chorizo alongside ground beef adds a spicy, smoky depth that’s hard to resist.
• Versatility: This goulash is incredibly adaptable. Whether you’re vegetarian (swap the meat for beans or tofu), looking for gluten-free options (use gluten-free pasta), or want to adjust spice levels (add more or less jalapeño), this recipe can be tailored to suit various dietary preferences.
• A Well-Rounded Meal: With a nice mix of proteins from the beef and chorizo, carbs from the macaroni, and vitamins from the vegetables like onions, corn, and jalapeños, it’s not just tasty but also wholesome.
• Budget-Friendly: All ingredients are commonly available and relatively inexpensive, making this dish a wallet-friendly option for feeding a family or a gathering without compromising flavor.
• Quick Prep and Cook Time: With only 10 minutes of prep and 30 minutes of cooking, this meal is perfect for those busy weeknights when you need something delicious yet quick.
• Crowd Pleaser: Combining classic comfort food with bold Mexican flavors makes this dish appealing to many palates, from kids to adults. It’s likely to be a hit at potlucks or when you’re cooking for guests with varied tastes.

Ingredients

• Ground Beef:
  • Adds: Richness and depth to the dish. Lean beef (90/10) results in less grease, while regular 80/20 beef contributes more flavor but requires draining excess fat.
  • Substitute: Ground turkey, chicken, or even plant-based meat alternatives for a lighter or vegetarian version.
• Chorizo:
  • Adds: Spicy, smoky, and authentic Mexican flavor. It’s a key component for that distinctive taste. Opt for fresh Mexican chorizo for the best flavor.
  • Substitute: If you can’t find Mexican chorizo, you can substitute it with Spanish chorizo or a combination of ground pork and spices. If chorizo isn’t available at all, you can also use additional ground beef with a teaspoon of chili powder and cumin for a similar flavor profile.
• Black Beans:
  • Adds: Protein, fiber, and a hearty texture. They also add to the dish’s color and nutrition.
  • Substitute: Pinto beans can be used for a similar texture and slightly different taste. Kidney beans or black-eyed peas could also work.
• Onion:
  • Adds: Sweetness and depth of flavor when cooked down. It’s essential for aromatic base notes.
  • Substitute: Shallots or leeks can replace onions in a pinch, though they’ll change the flavor slightly. For no onion, increase other aromatics like garlic or use onion powder.
• Garlic:
  • Adds: A foundational flavor that permeates the dish, enhancing overall taste.
  • Substitute: Garlic powder (1/4 teaspoon per clove) or granulated garlic. Fresh garlic offers the best flavor, but in a pinch, garlic paste works too.
• Jalapeños:
  • Adds: Heat and a fresh, peppery taste, adding complexity and a bit of zing.
  • Substitute: If you don’t have jalapeños, use another chili like serrano for more heat or bell peppers for less. Canned green chilies can also be used if fresh peppers are unavailable.
• Taco Seasoning:
  • Adds: A blend of spices that gives the dish its Mexican character, including chili powder, cumin, and paprika.
  • Substitute: Homemade taco seasoning mix with chili powder, cumin, garlic powder, onion powder, oregano, and some salt. Or, use individual spices to mimic the flavor.
• Beef Broth:
  • Adds: Depth and moisture to the sauce, enhancing the meat flavors.
  • Substitute: Chicken broth, vegetable broth, or even water with a bouillon cube can work if beef broth is not on hand.
• Rotel (Diced Tomatoes with Green Chilies):
  • Adds: Tanginess, a bit of heat, and texture to the sauce.
  • Substitute: Regular diced tomatoes mixed with some chopped green chilies, or just use plain tomatoes with added jalapeño or chili flakes.
• Enchilada Sauce:
  • Adds: Rich, spicy, and slightly sweet flavor, crucial for authenticity.
  • Substitute: Make your own with tomato sauce, chili powder, cumin, garlic powder, and a touch of sugar, or use salsa as a last resort.
• Elbow Macaroni:
  • Adds: The pasta component that makes this a hearty, comforting dish.
  • Substitute: Any short pasta like penne, rotini, or shells can work. For gluten-free, use gluten-free pasta.
• Mexican Shredded Cheese:
  • Adds: Creaminess, richness, and a slight tanginess that ties all flavors together.
  • Substitute: Any good melting cheese like cheddar, Monterey Jack, or a blend of these.
• Mexican Crema or Sour Cream:
  • Adds: Coolness and creaminess, balancing the spiciness of the dish.
  • Substitute: Greek yogurt or plain sour cream. For a dairy-free option, try a vegan sour cream.
• Salt and Pepper:
  • Adds: Basic seasoning to enhance all other flavors.
  • Substitute: Adjust according to taste, or use sea salt and freshly ground black pepper for a fresher taste.

See the printable recipe card at the end of the post for quantities.

How To Make Mexican Goulash

1. Cook The Pasta – Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente according to package instructions. Drain and set aside.

2. Cook the Meat: Heat a large skillet or Dutch oven over medium heat; add the ground beef and chorizo, breaking it apart as it cooks. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.

3. Sauté the Vegetables:
   Heat the olive oil in the pan over medium heat and add the chopped onion, minced garlic, and diced jalapeño to the skillet. Sauté for 3–4 minutes until softened and fragrant.

4. Add the Corn and Liquids: Stir in the Rotel, enchilada sauce, corn, beef broth, and taco seasoning.

5. Simmer the Sauce: Add the meat back into the pan and mix well to combine. Bring the mixture to a simmer and let it cook for 5–7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

6. Combine with Pasta: Add the cooked macaroni to the skillet or Dutch oven, stirring to coat the pasta evenly with the sauce.

7. Add the Cheese: Stir in 1 cup of the shredded Mexican cheese until melted and creamy. Sprinkle the remaining 1/2 cup of cheese on top, cover, and let it melt over low heat for 2–3 minutes.

8. Serve and Garnish: Serve the Mexican goulash warm, garnished with crushed tortilla chips, a drizzle of Mexican crema, and fresh cilantro for added flavor and texture.

Variations

• Lighten It Up – Instead of using ground beef and chorizo, you can use ground turkey and turkey sausage to reduce the fat and calories.
• Go Vegetarian – For a vegetarian version, use a spiced tofu scramble, instead of ground beef and chorizo.
• Make It a One-Pot Dish: To make cleanup easier, cook the macaroni directly in the skillet or Dutch oven. Add water or extra beef broth to the mixture and cook the pasta in the sauce until tender.
• Deluxe – Dress up the goulash by adding guacamole, crispy onions, or Mexican Crema to garnish.
• Kid-friendly – Add crushed potato chips for a fun crunchy topping.

Equipment

• Large Pot – For boiling water for the pasta.
• Dutch Oven or Large Skillet
• Meat Chopper
• Large Spoon
• Spatula

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

FAQ

Related

Are you looking for other ground beef recipes like this? Check out these recipes:

Pairing

These are some of my favorite dishes to serve with Mexican Goulash:

Enjoy this hearty and flavorful one-pot dish that’s perfect for a crowd or a cozy family dinner! If you tried it and loved it, be sure to leave a comment and rating!

Recipe

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5 from 1 vote

Best Mexican Goulash Recipe

Dive into our Best Mexican Goulash, where traditional goulash meets Mexican cuisine for a quick and easy weeknight dinner solution. This simple one-pot recipe combines spicy chorizo with beef, macaroni, and a mix of Tex-Mex spices, offering a budget-friendly meal.

Course Main Dishes

Cuisine American, Mexican, Tex-Mex

Keyword Mexican Goulash

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 451kcal

Author Michele

Ingredients

Mexican Goulash

• 12 ounces elbow macaroni
• 1/2 pound ground beef
• 1/2 pound chorizo
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1 jalapeno seeded and diced
• 1 10-ounce can RoTel
• 1 10-ounce can enchilada sauce
• 2 cups corn (canned or frozen)
• 1 cup beef broth (low sodium recommended)
• 1 tablespoon taco seasoning
• 1 1/2 cups Mexican shredded cheese

Garnish

• Tortilla chips, Mexican Crema, Cilantro

Cook ModePrevent your screen from going dark

Instructions 

Cook The Pasta:

• Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente according to package instructions. Drain and set aside.

Cook The Meat:

• Heat a large skillet or Dutch oven over medium heat, add the ground beef and chorizo, breaking it apart as it cooks. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.

Sauté the Vegetables:

• Heat the olive oil in the pan over medium heat and add the chopped onion, minced garlic, and diced jalapeño to the skillet. Sauté for 3–4 minutes until softened and fragrant.

Add the Corn and Liquids

• Stir in the Rotel, enchilada sauce, corn, beef broth, and taco seasoning. Add the meat back into the pan and mix well to combine.

Simmer the Sauce:

• Bring the mixture to a simmer and let it cook for 5–7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Combine with Pasta:

• Add the cooked macaroni to the skillet or Dutch oven, stirring to coat the pasta evenly with the sauce.

Add Cheese:

• Stir in 1 cup of the shredded Mexican cheese until melted and creamy.
• Sprinkle the remaining 1/2 cup of cheese on top, cover, and let it melt over low heat for 2–3 minutes.

Serve and Garnish:

• Serve the Mexican goulash warm, garnished with crushed tortilla chips, a drizzle of Mexican crema, and fresh cilantro for added flavor and texture.

Video

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Calories: 451kcal | Carbohydrates: 43g | Protein: 22g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 289mg | Potassium: 327mg | Fiber: 3g | Sugar: 4g | Vitamin A: 391IU | Vitamin C: 6mg | Calcium: 162mg | Iron: 2mg