0 from 3 votes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8
Calories: 451 kcal
Course:
Main Course
Cuisine:
American , Mexican , Tex-Mex
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 Jalapeño 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.
Cup of Yum
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.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Information
Calories
451kcal
(23%)
Carbohydrates
43g
(14%)
Protein
22g
(44%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
58mg
(19%)
Sodium
289mg
(12%)
Potassium
327mg
(9%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
391IU
(8%)
Vitamin C
6mg
(7%)
Calcium
162mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 451
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 22g | 44% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 58mg | 19% |
| Sodium | 289mg | 12% |
| Potassium | 327mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 162mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.