One Skillet Mexican Goulash

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!

Mexican Goulash

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!

You may also like:

Disclaimer: This post contains affiliate links. If you purchase a product through an affiliate link, your cost will be the same, but Real Fit, Real Food Mom will earn a small commission (which helps to offset web hosting fees, maintenance, etc.). Your support is greatly appreciated!

LeAnn Nome

Hi there! Here's a little info about me: I've been married to my husband for over 10 years and I'm a stay-at-home mom to our three young kids (a six year old daughter and four year old twin boys). As you might imagine, they keep me quite busy! In early 2013, we decided that we wanted to be a healthier family. To do this, we cut out all processed foods from our home and we now eat only REAL, whole foods. (When we're on vacation or at someone's house, we're not quite as strict.) We also try to exercise every day. Our goal is to raise healthy, happy kids...while maintaining our own health and happiness along the way! I hope you will follow along with us in our journey.

One thought on “One Skillet Mexican Goulash

Comments are closed.