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1/2 lb. elbow macaroni

1 lb ground sirloin

1 small onion, finely diced

2 c. tomato juice

1 pkg McCormick's Taco Seasoning

1 can black beans, drained and rinsed

1 can sweet corn, drained

2 c. shredded mozzarella cheese

sour cream

sliced black olives

chopped green onions

Prepare the macaroni according to the package instructions.

(Note: Do not rinse the noodles. The starch left on them helps bind the goulash so it doesn't get too runny.)

Saute the sirloin and onion in a skillet until the meat is brown and the onions become translucent.

Drain the fat off. Add tomato juice and the taco seasoning to the meat. Bring to a boil then reduce heat, cover, and simmer for about 10 min.

In a large pot, combine the noodles, meat mixture, corn, beans, and shredded cheese. Allow this to simmer for about 20 minutes or until heated through and

the cheese is melted. You may need to add up to a cup more of the tomato juice if it's too dry.

To serve: place a helping of goulash on a plate then garnish with sour cream, black olives, and green onions. It's nice to set the garnishes on the table

as when serving tacos. Don't be afraid to use whatever garnishes you'd use on a taco. Some like green peppers, jalepenos, salsa, fresh diced tomatoes,

crushed torilla chips, cheddar cheese. Get creative!

This dish is so easy even someone a little intimidated with Tex-Mex cooking can really shine and look like a pro! Enjoy.

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