Best Rotel Goulash Recipes

TEX-MEX GOULASH

Tex-Mex Goulash image

This recipe makes much more than I anticipated when I made it. If you have a larger group it works out perfect. You could also freeze leftovers and just re-heat them in the oven. Be sure not to top the whole dish with torillia chips unless you are going to eat the whole thing right then. Otherwise just top each plate that is served with the crushed tortillia chips.

Provided by Cookin Daddy

Categories One Dish Meal

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 lb lean ground beef
8 ounces elbow macaroni
1 taco seasoning mix
1 1/2 cups Mexican blend cheese
1/2 large white onion
1 (10 ounce) can Rotel tomatoes & chilies
1 (15 ounce) can corn
15 1/2 ounces of jalapeno black-eyed peas
10 ounces sour cream
2 cups crushed tortilla chips

Steps:

Start by boiling the elbow noodles. While elbow noodles are boiling brown the ground beef and strain off any fat. Add taco seasonning, onion, strained can of corn or frozen corn, Rotel, and Jalapeno black eyed peas. Keep warm while noodles finish cooking. Strain noodles when cooked and add them to the meat mixture. Blend well then add cheese and sour cream. Stir well and keep warm serve when its dinner time. Add crushed tortillia chips to the top of each served plate. Then just eat!

GRANDMA'S GOULASH

Grandma's Goulash image

This is the wonderful goulash that my mother and grandmother make (a cheesy version)and yet another Southern dish that I grew up on. Its cheap, fulfilling, and easy to make.

Provided by Ashley R. T. Shrout

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 medium onion, chopped
1 lb hamburger meat
16 ounces Velveeta cheese
1 (10 1/2 ounce) can rotel
1 (10 1/2 ounce) can tomato sauce
1 (10 1/2 ounce) can whole kernel corn
1 (1 lb) package elbow macaroni
garlic powder
salt and pepper

Steps:

Cook elbow macaroni according to package directions and drain.
Brown hamburger meat with chopped onion.
Drain.
In large pot combine macaroni, hamburger meat, Rotel, Tomatoe sauce, corn, garlic, salt, and pepper.
Cut up Velveeta into cubs and add to pot.
Cover and cook on low stirring occasionally, until Velveeta is thoroughly melted.
If too thick for your liking, you may add milk by the ¼ cup until desired consistency, but it's supposed to be rather thick.
Serve with cornbread and pinto beans.

Nutrition Facts : Calories 739.9, Fat 29.6, SaturatedFat 15.5, Cholesterol 111.1, Sodium 1801, Carbohydrate 80.1, Fiber 4.3, Sugar 11.2, Protein 38.6

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