Southwest Goulash

Growing up in Arizona I know what southwest flavors are…if you’ve ever been to the beautiful city of Sedona then you really know!  Also growing up, we ate lots of goulash, like LOTS.  It’s a yummy and inexpensive meal that feeds a family, right?  So I decided to combine the two and give that extra bit of flavor from home into my new home of the equally beautiful Texas.  It really didn’t disappoint..even the leftovers are gone!  Score!

The Starting Lineup

  • 1lb ground beef
  • 1 cup (8oz) macaroni noodles
  • 1/2 red onion, diced
  • 2 Roma tomatoes, chopped
  • 1 Jalapeno, seeded and minced
  • 1 cup corn, from frozen
  • 1 can black beans, drained & rinsed
  • 1 can diced Mexican-style tomatoes, undrained
  • 1 packet taco seasoning 
  • 2 tsp cumin
  • 2 cloves garlic, minced
  • Kosher salt & pepper, to taste
  • 1 tbsp extra Virginia olive oil

Garnish (optional)

  • Cilantro
  • Sour cream
  • Cheddar cheese, shredded
  • Jalapeño slices    

Start this one pot meal by adding a tbsp of olive oil to a large pan or dutch oven on medium heat.  Add in the ground beef and stir occasionaly to brown and cook through. 

Meanwhile, chop up the veggies, rinse the beans, etc. 🙂

 

Now that the meat it cooked, skim off excess grease and then add in the onions, jalapeńo, garlic, cumin and the taco seasoning packet.  Sauté and stir often for 3-4 minutes (or until onions are slightly soft).


Next add in the corn, beans, canned and chopped tomatoes  (salt & pepper to taste) and give a toss.

 

Directly after, add in the uncooked pasta noodles and 1 1/2 cups of water.  Bring to a boil, then reduce to a simmer and cover for about 15-20 minutes, till noodles are slightly tender. 

 

While the noodles are cooking in your one-pot wonder, you can get the garnish’s ready!  Again, we like cheddar cheese, sour cream, cilantro, jalapeños, etc.. 


Now that it’s done (quick right??), spoon a good helping into a bowl and add on your favorite toppings!  Enjoy!! 

  

  

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