Mexican Goulash Recipe
This Mexican Goulash is a comforting and flavorful one-pan dish that combines lean ground beef, pasta, and a blend of zesty tomatoes, jalapeños, and spices.
It’s quick to prepare and packed with savory ingredients like corn, cheese, and a touch of cumin, making it a perfect weeknight meal for the whole family.
The creamy cheese and fresh cilantro on top add a delicious finishing touch, ensuring this dish is as satisfying as it is tasty.
Why You’ll Love This Recipe:
People will love this Mexican Goulash because it’s a hearty, flavorful dish that combines the best of both comfort food and bold Mexican flavors.
The ground beef adds richness, while the pasta absorbs all the savory juices from the tomatoes, jalapeños, and spices.
The sweetness of the corn and the creamy melt of Monterey Jack cheese balance out the heat from the peppers, making every bite satisfying.
Plus, it’s a one-pan meal that’s quick and easy to make, perfect for busy weeknights or casual family dinners.
Key Ingredients:
Ground beef for a rich, savory base
Diced tomatoes with chilies for a tangy, slightly spicy kick
Diced jalapeño peppers adding heat and flavor
Frozen corn for a touch of sweetness and texture
Elbow macaroni which absorbs the flavorful sauce and gives a hearty texture
Monterey Jack cheese that melts into a creamy, comforting finish
Chicken stock providing depth and richness to the dish.
Mexican Goulash Recipe
Ingredients:
1 tablespoon Vegetable Oil
1 pound Lean Ground Beef
1 Onion, diced
2 cloves Garlic, minced
10 ounces Diced Tomatoes with Chilies (1 can), WITH juice
1 4-ounce can Diced Jalapeño Peppers
1 cup Frozen Corn
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Cumin
1 1/2 cups Reduced Sodium Chicken Stock or Beef Stock
2 cups Elbow Macaroni (about 8 ounces)
1 cup Shredded Monterey Jack Cheese (4 ounces)
Chopped Cilantro for garnish
Instructions:
Heat vegetable oil in a large sauté pan over medium-high heat. Add ground beef, onion, and garlic, and cook until the beef is browned and the onions are translucent, about 5 minutes.
Incorporate the diced tomatoes (with juice), jalapeño peppers, frozen corn, salt, pepper, cumin, and chicken stock into the pan. Stir in the elbow macaroni to combine everything evenly.
Bring the mixture to a rolling boil, then reduce the heat to low. Cover with a lid and allow to simmer for 15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
Remove the skillet from heat and mix in the shredded Monterey Jack cheese until it melts and becomes creamy.
Top with chopped cilantro before serving for a fresh and zesty finish. Enjoy!
Notes:
Customizable heat: Adjust the level of spice by adding more or fewer jalapeños or using mild diced tomatoes with chilies if you prefer a less spicy dish.
Pasta choice: While elbow macaroni is traditional, you can use other pasta shapes like rotini or penne if you prefer.
Beef substitution: For a lighter version, you can substitute the ground beef with lean ground turkey or chicken.
Cheese variation: If Monterey Jack isn’t available, you can substitute with cheddar or a blend of Mexican cheeses for a different flavor.
One-pot meal: This dish is easy to make in one pan, reducing clean-up time. You can also prepare it ahead of time and reheat for a quick meal later.
Add veggies: Feel free to sneak in other vegetables, like bell peppers or zucchini, to add extra nutrition and flavor.
Toppings: For added freshness, garnish with sour cream, diced avocado, or a squeeze of lime before serving.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 400 kcal | Protein: 30 g | Carbohydrates: 30 g | Fiber: 4 g | Sugar: 6 g | Fat: 20 g | Saturated Fat: 8 g | Cholesterol: 50 mg | Sodium: 700 mg | Calcium: 200 mg | Iron: 3 mg
Frequently Asked Questions:
Can I make this recipe with ground turkey or chicken instead of ground beef?
Yes, ground turkey or chicken can be used as a leaner alternative to ground beef.
It will still provide great flavor and work well with the spices and other ingredients.
What if I don’t have elbow macaroni?
No problem! You can substitute elbow macaroni with other small pasta shapes like penne, rotini, or shell pasta.
Just make sure the pasta is similar in size to ensure even cooking.
Can I make this dish spicier?
Definitely! If you like more heat, you can add extra jalapeños or stir in some chili powder or cayenne pepper.
You can also use spicy diced tomatoes with chilies to amp up the flavor.
Can I make this recipe vegetarian?
Yes! You can easily make it vegetarian by substituting the ground beef with plant-based ground meat, extra black beans, or lentils for a protein-packed filling alternative.
Can I make this dish ahead of time?
Yes, this dish can be made ahead and stored in the refrigerator for up to 3 days.
To reheat, simply warm it in a skillet over low heat, adding a splash of broth or water to maintain moisture.
It’s also freezer-friendly for up to 3 months!
Do I need to cook the pasta separately before adding it to the dish?
No, you don’t need to cook the pasta separately.
Simply add the uncooked pasta directly to the skillet with the other ingredients.
The pasta will cook in the simmering liquid, absorbing the flavors and becoming tender.
Can I use fresh corn instead of frozen?
Yes, fresh corn can be used instead of frozen corn.
If using fresh corn, make sure to cut the kernels off the cob and add them when you add the other ingredients to ensure they cook properly.
What if the pasta absorbs too much liquid while cooking?
If the pasta absorbs too much liquid and is not cooked fully, simply add a bit more broth or water and continue simmering until the pasta is tender.
Stir occasionally to prevent burning.
How do I make this dish less spicy?
To reduce the spice level, use mild diced tomatoes with chilies and omit the diced jalapeño peppers, or reduce the amount of jalapeños used.
You can also replace the cumin with a milder spice like paprika.
Can I substitute the Monterey Jack cheese with another type of cheese?
Yes, you can substitute Monterey Jack with other cheeses like cheddar, mozzarella, or a Mexican blend.
Just make sure to use a cheese that melts well to get that creamy, cheesy texture.