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.
Servings 8
Calories 451kcal
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
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
