We are so lucky to still have sauce we made from our garden tomatoes. My husband's in the mood for goulash so I decided since I had a can of green chilies and some taco sauce I would throw together a Tex-Mex Goulash.
As a family when the kids were growing up this was one of our "go to" dinners. We all loved it. Now the kids are all grown and out of the nest, we still enjoy this dinner. I put a Tex-mex spin on our original goulash recipe and it came out tasting wonderful!
- 1 lb. ground chuck
- 1/2 box elbow macaroni
- 1 small onion - diced (small or medium)
- 1 small green pepper - diced (small or medium)
- 8 oz. jar taco sauce (I used Old El Paso)
- 3/4 cup tomato sauce
- 2 garlic cloves - minced
- 1/8 tsp. ground cumin
- cayenne pepper to taste
- salt to taste
- black pepper to taste
- olive oil
- In a deep skillet brown the ground beef, breaking it down as you go until almost cooked all the way through over medium to medium high heat. Transfer to a waiting dish. Drain off the meat fat.
- In the same skillet add just a tablespoon or so of olive oil. Heat the pan over medium low heat then add the onion, bell pepper and garlic. Cook for a few minutes until the onions soften.
- Next add in the taco sauce, the spices and the tomato sauce and the ground beef. Give a good stir.
- Let this simmer covered for about 20-30 minutes.
- While the beef is simmering cook your pasta according to the manufacturer's directions. Drain the pasta and you can add it right into the pan with the beef mixture. Stir well.
- Serve in bowls or on a plate with perhaps a salad on the side.
Getting the beef on sale was key to keeping this dinner at just under $9.00. This makes quite a bit and will serve 4-6 portions.