Easy Mexican Goulash


My stepson loves tacos, so I whipped this up one night when I didn't have taco shells.

close up view of Mexican Goulash with corn on a white plate
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
4 servings


  • 1 pound lean ground beef

  • 1 small onion, chopped fine

  • ¼ cup finely chopped green bell pepper

  • 1 tablespoon Worcestershire sauce

  • 1 (10 ounce) can diced tomatoes with green chile peppers

  • 1 (9 ounce) package frozen corn

  • ½ cup medium salsa

  • 2 tablespoons taco seasoning mix

  • 1 (8 ounce) package elbow macaroni


  1. Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomatoes, corn, salsa, and taco seasoning. Cover and simmer while preparing macaroni.

  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Stir macaroni into beef mixture.

Nutrition Facts (per serving)

530 Calories
15g Fat
66g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 530
% Daily Value *
Total Fat 15g 20%
Saturated Fat 6g 29%
Cholesterol 79mg 26%
Sodium 921mg 40%
Total Carbohydrate 66g 24%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 33g
Vitamin C 18mg 92%
Calcium 56mg 4%
Iron 5mg 26%
Potassium 779mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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