Tex Mex Goulash

Taylor, Taylor Takes a Taste

Goulash is a warm and hearty dish that is a staple on many family’s dinner tables. This Tex-Mex version has a little bit of heat and spice that makes it great for those cold winter evenings. You can freeze leftovers to enjoy later in the month.

Tex Mex Goulash

By Taylor
Serves 8


4 tablespoons unsalted butter
1 cup finely chopped yellow onions
3/4 cup finely chopped green pepper
1/4 cup finely chopped poblano pepper
1 tablespoon chopped garlic
1 1/2 pounds ground sirloin
1/2 cup chipotle peppers in adobo sauce, chopped
1 1/4 teaspoon salt
1/2 teaspoon Mexican oregano
1 bay leaf
1 (28-ounce) can good quality diced tomatoes
1 (11-ounce) can corn, drained
1 (15.5-ounce) can black beans, drained
1 cup chicken or beef stock
1 pound rigatoni (or your favorite pasta)
chopped cilantro, for garnish
grated cheese, for garnish
sour cream, for garnish


In large heavy bottomed pot melt butter over medium heat. Add onions, peppers and garlic. Cook on medium heat, stirring frequently, until onions, peppers and garlic soften, about 5 to 7 minutes.

Add ground sirloin and raise heat to medium high. Stirring frequently, cook meat until cooked through and broken into small pieces. Reduce heat to medium. Add chipotle peppers in adobo, salt, oregano and bay leaf. Stir to mix. Add tomatoes, corn, black beans and stock. Stir. When goulash reaches simmer, reduce heat and simmer 25 minutes, stirring occasionally.

While goulash is simmering, cook pasta to al dente according to package instructions. Drain pasta and reserve.

To finish goulash, add cooked pasta and stir until well mixed. Remove goulash from heat and let sit in pot 10 to 15 minutes. Remove bay leaf prior to serving. Serve with grated cheese, cilantro and sour cream, if desired.

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