Tex-Mex Goulash

READY IN: 45mins
Recipe by Cookin Daddy

This recipe makes much more than I anticipated when I made it. If you have a larger group it works out perfect. You could also freeze leftovers and just re-heat them in the oven. Be sure not to top the whole dish with torillia chips unless you are going to eat the whole thing right then. Otherwise just top each plate that is served with the crushed tortillia chips.

Top Review by cj2 Johnson

Thanks for this one! I did make few changes only because of personal taste. I used a can of Hoppin John which is black eyed peas with tomatoes, onions and jalapenos. I used spiral macaroni because that is what I had and I used the sour cream and cheese as a garnish instead of adding it to the pan. This is really a good recipe and I will make it again. I am giving this 5 stars because it was so easy and so very flavorful. The church potluckers are going to love this. Thanks again.

Ingredients Nutrition

Directions

  1. 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!

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