Southwestern Goulash
I was craving a simple and hearty dinner that used up some of the things in my refrigerator so I decided to make a Southwestern style goulash. It was a great way to use up the extra peppers, cilantro, and ground beef I had on hand and it tasted wonderful. I loved the spices and flavors of this dish and so did my husband. My kids said it was okay but it wasn’t their favorite – that’s okay, more for me!
Southwestern Goulash:
Ingredients:
- 1 tbsp olive oil
- 1/2 red onion, diced
- 3 baby red, orange, or yellow bell peppers, diced
- 1 lb lean ground beef
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- Sea salt and freshly cracked pepper, to taste
- 3 cloves of garlic, minced
- 1 (14.5 oz) can of tomato sauce
- 1 (14.5 oz) can of diced tomatoes
- 1 (7 oz) can of whole green chilies, diced
- 1 (4 oz )can of sliced olives
- 1 cup of zucchini, diced
- 1 cup of dried ditalini or macaroni pasta, cooked per instructions
- 1 cup of frozen sweet corn
- 1 cup of fresh cilantro, chopped, plus some for garnish
- Cotija cheese, shredded
How to Make Southwestern Goulash
Heat the olive oil in a small Dutch oven over medium heat. Add the onion and bell pepper then sauté for 3-4 minutes.
Add the ground beef making sure to break it up into small crumbles. Cook for 4-5 minutes or until cooked through.
Add the seasonings and minced garlic and cook, stirring constantly, for 1 minute. Add the tomato sauce, diced tomatoes, green chilies, olives, and zucchini. Cook for 15 minutes. Taste and re-season if needed.
Cook pasta per instructions. Add the drained pasta along with the chopped cilantro to the mixture and stir until well mixed. Let the mixture simmer for another 5-10 minutes. Serve topped with fresh cilantro and shredded cotija cheese. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
Gotta love using up what you have.
But mostly I'm curious – is that a Le Creuset? It's an unusual color from what I see, so I was just wondering. I have a rarer color – the purple – but have never seen this shade you have. 'Course, it could be another brand and I'm just ramblin'. 😉
Oh my….looks so good. I will be making this very soon!!
I have never put pasta in a goulash, interesting use of a one pot dish. Diane
Goulash always reminds me of my childhood! I love that. This looks fantastic!!
Glad to see you back and cooking…take care of those fingers!
'Tis the season for simple and hearty foods, and this certainly fills the bill! And despite the daunting ingredient list, it looks pretty easy to make.
Dude would love this!
looks yummy,…
Seems to me most of us could make a dish like this if we just had a good honest look at what stuff we've got languishing in the freezer, fridge and pantry. Hope you have opened some eyes to that fact.
Melissa,
It is a small gray Le Creuset that my mother in law gave me several years ago.
Pam
I´m glad to see your recipes again.
I hope that your finger is well.
The goulash looks so good.
Your finished product looks delicious. It's good you can develop recipes that utilize what you must use up. I hope you are having a great day. Blessings…Mary
I want to eat at your place for a week, I love this recipe…a smothering of cheddar on top please.
Your kids are crazy, that looks delicious! I love all of the veggies you snuck in there. So much color!
i adore all of those ingredients, especially cilantro. what a great dish!
This would work perfectly for me for dinner tonight. Can't wait to try this one.
what a great healthy and hearty dinner!
That looks and sounds Yummy. Thanks for the recipe/idea.
This sounds and looks just fantastic!! Thank you for sharing.