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Mexican Goulash


"A quick mid-week dinner."
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30 m servings 588 cals
Original recipe yields 6 servings


  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 70.6g
  • 23%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1258 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 52
  1. 64 Ratings

Most helpful positive review

Very good. Did make a few changes. Used closer to 2# of ground beef, drained with the chopped onion. Didn't drain the corn or the beans. Added a tiny can of diced chilies. Also added about a...

Most helpful critical review

I should have read the reviews was very blah, if I make it again which is doubtful, I will use fresh jalepeno in the meat when browning, mexican veleeta for sure and a can of green c...

Most helpful
Most positive
Least positive

Very good. Did make a few changes. Used closer to 2# of ground beef, drained with the chopped onion. Didn't drain the corn or the beans. Added a tiny can of diced chilies. Also added about a...

This was a quick and easy dish, just what I was looking for tonight. I made one change: instead of salsa and Velveeta, I added 3/4 of a jar of 23oz Tostito's queso dip. My 13 month old ate it ...

This dish was wonderful! I had all the neighborhood kids come over to ask for some! I omitted the corn (not a corn lover) and added more cheese. Then I garnished it with sour cream, cheese, guac...

I made this for dinner tonight and it was wonderful. I scaled it down to 3 servings and added 2 Tblsp taco seasoning mix only because we like spicy. This is a keeper. I used American cheese o...

This is a great recipe! It is one of the few recipes that my entire family will eat. I don't always keep Velveeta on hand, so I have used cream cheese and a bit of shredded cheddar in place. Sti...

we used the "all-in-one-pot" method with tostitos queso and beef broth...tasty...a little too much kick for the younger ones...

Enjoyed this one. The only change I made was use grated cheddar and mozerlla chesse. We do not like processed cheese.

I don't think the name goulash quite fit this dish but it had a nice little kick to it from the salsa and it was a hit with the family. Made lots for leftovers.

Very good, almost a one-pot complete meal. Kid-friendly, too. I made this with gluten-free pasta. I used a prepackaged shredded Mexican cheese blend instead of the Velveeta, and threw in some di...