Mexican Goulash

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Sheila Plock Boalsburg, PA

Prep. Time: 45 Minutes
Cooking Time: 3–4 Hours

Ingredients

  • 1½–2 lbs . ground beef
  • 2 onions, chopped
  • 1 green pepper, chopped
  • ½ cup celery, chopped
  • 1 garlic clove, minced
  • 28-oz. can whole tomatoes, cut up
  • 6-oz. can tomato paste
  • -oz. can sliced black olives, drained
  • 14½-oz. can green beans, drained
  • 15¼-oz. can Mexicorn, drained
  • 15-oz. can dark red kidney beans
  • diced jalapeño peppers to taste
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 Tbsp. chili powder
  • 3 dashes Tabasco sauce
  • shredded cheddar cheese

Ideal Slow Cooker Size: 5-Quart

Method

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

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