My Grandmas Goulash Recipes

Steps:

• Cook elbow macaroni according to package directions and drain.
• Brown hamburger meat with chopped onion.
• Drain.
• In large pot combine macaroni, hamburger meat, Rotel, Tomatoe sauce, corn, garlic, salt, and pepper.
• Cut up Velveeta into cubs and add to pot.
• Cover and cook on low stirring occasionally, until Velveeta is thoroughly melted.
• If too thick for your liking, you may add milk by the ¼ cup until desired consistency, but it's supposed to be rather thick.
• Serve with cornbread and pinto beans.

Steps:

• Prepare the macaroni according to package directions.
• Brown the ground meat and drain. Add the cans of soup and macaroni to the meat and mix well. Pour into a greased 9x13 pan and top with cheese.
• Bake at 400°F for 20 minutes or until bubbly.

Steps:

• This recipe is done all by taste.So its impossible to estimate quatities of spices. But you will need: Garlic salt, cumin, mexican oregano, salt and pepper.
• Fry meat with the onion and salt and pepper. (drain off and rinse if using ground beef). Fry potatoes. In the stew pot large enough to add all ingredients in. This makes a lot.
• After meat is thoroughly cooked and potatoes are about done (my grandma always made sure that some of the potatoes were fried w/ some crisp ones). Add meat to potatoes along with the tomatoes, tomatoe sauce, green chili, water. Heat should be about medium. Then season with more salt, pepper, garlic salt, oregano and cumin (cumino)all to taste. My grandma never measured a thing. LOL simmer for about 20-30 mins. We always eat it with home made tortillas.