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Thursday, November 6, 2014

Tex-Mex Goulash

one pot tex-mex goulash

Whenever I make my Italian Pot Roast, I always make Macaroni Beef Sauté the next day. The pot roast uses tomato juice, and the only other recipe I have with tomato juice is the Macaroni Beef Sauté. I decided to mix up the flavors in the original sauté recipe and give it a Tex-Mex twist.

I added taco seasoning, black beans, corn and diced tomatoes and green chiles. The changes were delicious! We loved it! This only takes a few minutes to whip together and is on the table is under 30 minutes. Can't beat that! I used a can of Rotel in this dish, and it has a little kick of heat. If you are sensitive to heat, please make sure to buy mild Rotel.

one pot tex-mex goulash

Tex-Mex Goulash
serves 4
(Printable Recipe)

  • 1 lb hamburger
  • 1 cup uncooked elbow macaroni
  • 2 3/4 cup tomato juice 
  • 3 Tbsp Worcestershire sauce
  • 1 can Rotel diced tomatoes and green chiles, undrained 
  • 1 can black beans, drained
  • 1 cup frozen corn
  • 1 package taco seasoning
  • 1 tsp cumin
  • 1 cup shredded cheddar cheese

Sauté beef and macaroni in skillet until macaroni turns slightly yellow. Drain fat; add tomato juice, Worcestershire sauce, Rotel, black beans, corn taco seasoning, and cumin. Bring to boil.

Cover and simmer 20 minutes. Then uncover and simmer until sauce is reduced to the way you like it. Sprinkle cheddar cheese over pasta and enjoy!

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  1. I like this type of dish and am sure I'd enjoy your Tex-Mex version.

  2. A great comfort food dish!!! so delicious! Catherine

  3. Nice change from Chili, will try and make this weekend. We're expecting cool weather,!


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