I served this One Skillet Mexican Goulash for dinner when my in-laws were here last week and it went over very well…with the adults, anyway! For some reason, my kids weren’t interested in it at all. (They ate a big lunch, though, so that could have been part of it.) They like all of the ingredients in this goulash if they were served individually, but, for some reason, putting them all together in one dish didn’t appeal to them. Who knows with kids some days, right?? I really liked this dinner and it made such a large amount that we were able to eat it again for dinner the next night. I love leftovers!
I debated about what to call this dish. The recipe inspiration comes from my college friend, Annie. She started a blog with another friend called Pies and Soup. Annie makes soup and her friend makes pies. 🙂 This recipe was one of her mom’s, so she called it “Mom’s Mexican Soup.” I ended up altering it enough that it is no longer really ‘soup,’ because it’s much thicker (I used less water and more noodles). I photographed this in a bowl…but, we actually ended up eating it on plates with a slice of homemade honey whole wheat bread, carrots, and pepper strips. The original recipe called for a packet of Italian Dressing mix as well as Velveeta cheese, but I easily subbed those out with regular cheese and a couple spices. I decided to name this ‘Mexican Goulash’ because that seems to be the closest thing it resembles…and since it was made in just one skillet…well, you get the idea. 😉 Super easy clean up, too!
One Skillet Mexican Goulash
- 1 lb ground sirloin (local, grass-fed is ideal – I buy mine from Seven Sons)
- 1 1/2 cups diced organic bell peppers (I used half of a red and half of a yellow)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 15 oz organic chicken broth (I used homemade)
- 16 oz organic salsa
- 10 oz organic frozen corn
- 1 cup water
- 2 cups pasta (organic, whole wheat is ideal)
- 2 cups cheese, freshly shredded
In a large skillet, brown ground beef over medium heat. Half way through, add the chopped peppers and continue cooking until beef is cooked through. Add salt, garlic powder, chicken broth, salsa, corn, and water. Turn heat to high and bring to a full boil. Add pasta and then turn heat down to medium-low. Simmer, uncovered, for 10-12 minutes (until pasta is tender and most of the water is absorbed). Add shredded cheese and stir until melted. That’s it! Serve hot and enjoy!