Mexican Goulash Recipe -
Mexican Goulash Recipe
  • READY IN 30 mins

Mexican Goulash

Recipe by  

"A quick mid-week dinner."

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Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2010

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 cup of beef broth. Brought all of that to a boil and then dumped the elbows in uncooked. Let it simmer for 15 min or so and then added the cheese. Mmmm. I actually used the Mexican flavored Velveeta. Gave it a nice kick but still creamy. This way it is a one-pot meal! We enjoyed this very much and will make again!

Most Helpful Critical Review
Nov 07, 2011

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 chiles when I add the beans at the end!

Oct 28, 2010

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 up!

Dec 21, 2010

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, guacamole & tomatoes. It's definately wonderful either way. I love it!

Nov 22, 2010

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 only because I didn't have the Velveeta and it was yummy. Served it with a toss salad.

Mar 22, 2011

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. Still yummy, cheesy and creamy!

Dec 01, 2010

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

Nov 18, 2010

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.


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  • Calories
  • 588 kcal
  • 29%
  • Carbohydrates
  • 70.6 g
  • 23%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 20.4 g
  • 31%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 32.3 g
  • 65%
  • Sodium
  • 1258 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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