Mamas Tex Mex Goulash Recipes

Steps:

• Cook macaroni as directed on package.
• While macaroni is cooking, brown ground beef, garlic, and onions in a large skillet sprayed with oil.
• Drain.
• When ground beef is cooked, add remaining ingredients and cook until heated through.
• Serve with cheese and sour cream if desired.

Steps:

• 1. In a large, deep sided skillet brown the ground beef and the sausage, breaking it up as it cooks. Drain off the grease and lower the heat to medium. Add in the onion and garlic and cook for 5 minutes.
• 2. Stir in the worcestershire, tomato sauce, diced tomatoes with juice and seasonings. Add the broth, water and uncooked elbow macaroni. Stir to combine, cover and cook till noodles are tender, about 7-8 minutes. Turn off the heat, uncover and top with the cheese. Cover back up and let it sit till the cheese is nice and melted.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomatoes, corn, salsa, and taco seasoning. Cover and simmer while preparing macaroni.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Stir macaroni into beef mixture.

Steps:

• In a large skillet or Dutch oven, brown ground beef and onions. Add salt and pepper. Drain grease from pan.
• Add remaining ingredients except macaroni. Heat to a simmer.
• Meanwhile, cook macaroni according to package directions for al dente. Drain, then and to sauce and heat through. You may need to add extra water to keep from getting too dry.

Steps:

• 1. Prepare the macaroni according to the package instructions.(Note: Do not rinse the noodles. The starch left on them helps bind the goulash so it doesn't get too runny.)
• 2. Saute the sirloin and onion in a skillet until the meat is brown and the onions become translucent.
• 3. Drain the fat off. Add tomato juice and the taco seasoning to the meat. Bring to a boil then reduce heat, cover, and simmer for about 10 min.
• 4. In a large pot, combine the noodles, meat mixture, corn, beans, and shredded cheese. Allow this to simmer for about 20 minutes or until heated through and the cheese is melted. You may need to add up to a cup more of the tomato juice if it's too dry.
• 5. To serve: place a helping of goulash on a plate then garnish with sour cream, black olives, and green onions. It's nice to set the garnishes on the table as when serving tacos. Don't be afraid to use whatever garnishes you'd use on a taco. Some like green peppers, jalapenos, salsa, fresh diced tomatoes, crushed tortilla chips, cheddar cheese. Get creative!

Steps:

• Saute hamburger with chopped onion. Drain grease.
• Add Worcestershire sauce, salt and pepper.
• Cook macaroni in boiling water until tender; drain.
• Add cooked macaroni to hamburger.
• Add canned tomatoes, peas and/or corn.
• Cook until thick, stirring occasionally.
• Top with Parmesan cheese, optional.

Steps:

• Brown beef, onion, bouillon, salt and pepper in a large frying pan. Drain well.
• Add stewed tomatoes, soup, tomato paste and ketchup.
• Simmer 5 minutes.
• Add macaroni, stir and pour into a 2 quart casserole.
• Bake covered in 350* oven for 25-30 minutes.
• Uncover, place cheese on top and bake 5 more minutes or until cheese is melted.
• TIP: I freeze the leftover soup and tomato paste in a ziplock bag for my next batch of goulash.

Steps:

• Drizzle some oil in a hot pan saute half of the minced onion and garlic. Add the ground beef 1 tsp garlic powder, onion powder, ground cumin, and a pinch of salt (or 1 package of taco seasoning). Brown, break up the clumps. Set aside when fully cooked.
• Combine cabbage, mayonnaise, lime juice, onions, tomatoes, garlic, 1 tsp cayenne, garlic powder, onion powder and ground cumin, salt to taste.
• Add cooled meat. Garnish with minced cilantro and serve with your favorite tortilla chips. Have your favorite hot sauce on hand to spice it up.
• NOTE: Add mayonnaise if you like it creamier. Instead of meat we use black beans and corn too.

Steps:

• Start by boiling the elbow noodles. While elbow noodles are boiling brown the ground beef and strain off any fat. Add taco seasonning, onion, strained can of corn or frozen corn, Rotel, and Jalapeno black eyed peas. Keep warm while noodles finish cooking. Strain noodles when cooked and add them to the meat mixture. Blend well then add cheese and sour cream. Stir well and keep warm serve when its dinner time. Add crushed tortillia chips to the top of each served plate. Then just eat!

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.