Name: Mexican Goulash
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: Makes: 8–10 Servings
Cuisine: Mexico
Ingredients: 4¼-oz. can sliced black olives, drained; 6-oz. can tomato paste; 28-oz. can whole tomatoes, cut up; ½ cup celery, chopped; 1 garlic clove, minced; 2 onions, chopped; 1 green pepper, chopped; 1½–2 lbs . ground beef; 1 tsp. salt; diced jalapeño peppers to taste; ¼ tsp. pepper; shredded cheddar cheese; 1 Tbsp. chili powder; 3 dashes Tabasco sauce; 15¼-oz. can Mexicorn, drained; 15-oz. can dark red kidney beans; 14½-oz. can green beans, drained

Preparation info

Makes:
8–10
Servings

Difficulty
Easy
Ready in
4 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Sheila Plock Boalsburg, PA

Ingredients

1½–2 lbs . ground beef
2 onions, chopped
1 green pepper, chopped

Method

Brown ground beef. Reserve drippings and transfer beef to slow cooker.
Sauté onions, pepper, celery, and garlic in drippings in skillet. Transfer to slow cooker. Add remaining ingredients. Mix well.
Cover. Cook on High 3–4 hours.
Sprinkle individual servings with shredded cheese. Serve with tortilla chips.

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Mexican Goulash

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