Mexican Goulash

Make this colourful and delicious Mexican goulash in your slow cooker for an easy weekday meal. Serve with toasted baguette.

Makes 10 cups. 

Store leftovers in individual portions for lunches.

INGREDIENTS:

1 ½ lb                         Lean ground beef

2 tbsp                        Vinegar

1 tbsp                        Chili powder

1 tsp                           Dried whole oregano

¼ tsp                          Garlic powder

1 tsp                           Salt

½ tsp                          Pepper

2 tsp                           Sugar

1                                  Large onion, chopped

1                                  Green pepper, diced

½ cup                         Canned green chilies, chopped (4 oz) – optional

1 cup                          Frozen corn or 1 can kernel corn

1 cup                          Elbow macaroni, uncooked

1 can                          Diced tomatoes (28 oz)

1 cup                          Tomato sauce (I used a spicy red pepper tomato sauce for                                              extra heat)

¾ cup                         Water *see note

dash                           Cayenne pepper (optional)

DIRECTIONS:

• Scramble fry ground beef until browned, no pink showing. Add a half cup of water to “wash” the meat and drain well.

• Add all ingredients to slow cooker and stir to combine.
• Cover.
• Cook on low for eight hours or on high for four hours.

NOTE:  You can add the uncooked macaroni at the beginning of the cooking time. This is easy and convenient, but the pasta gets a little starchy. Or you can cook the pasta to al dente and add it to goulash just before serving. If you are adding cooked pasta, omit the 3/4 cup of water.

You may also enjoy these recipes:

Baked jalapeno poppers dip

Chilli con carne

Tacos

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