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Mexican Goulash

The only reason that we call this Mexican Goulash is because it has a few of the flavors that would be associated with Mexican food.  This recipe is very flexible.  You can double it or even triple it.  You can substitute mild or hot for regular seasoned RoTel.  You can also use Ranch Style Beans with jalapeno if you prefer. The type of pasta you use is also your choice.  Egg noodles, elbow macaroni, or even spaghetti noodles (not my favorite).

Ingredients:

1lb.  elbow macaroni

2lbs.  Ground hamburger meat

2  Ranch Style beans (with or without jalapeño) 15 oz. can

1  RoTel (original, mild, or hot) 10oz. can

1  Diced Tomatoes 14.5 oz. can

1  Medium/Large onion (diced)

====Optional ====

1  whole yellow corn 15.25 oz. can

Begin by browning the hamburger meat in a large skillet over medium-high heat.  When about half-browned add the diced onion and continue cooking until hamburger is cooked.


Drain fat from the cooked hamburger and return meat to the skillet.  Stir in the RoTel, Ranch Style beans, diced tomatoes, and uncooked elbow macaroni. Mix thoroughly and continue cooking over low heat with skillet covered.  Stir occasionally to prevent sticking.  The goulash is finished when the macaroni is cooked.  If mixture dries out before macaroni is cooked, add small amount of water and stir thoroughly.


Mexican Goulash can be served on a plate with buttered bread.  This recipe freezes well and can be reheated in a covered dish in the microwave oven.

Firehouse Cobbler

One of the rules around the firehouse years ago was that you used as few a number of pots and pans as possible (Firemen hated washing dishes). For that reason we developed this recipe for a quick and easy sweet to finish a meal. The base recipe can be doubled if desired but not more than doubled. You can use 1 to 1-1/2 cups of whatever fruit you wish but I do not recommend using canned pie filling.

Ingredients:

1 cup flour

1 tsp. baking powder (if not using self-rising flour)

1 cup sugar

¼ lb. unsalted butter

¾ cup whole milk

1 can Peach Chunks 15-1/4 oz. can, drained (or fruit of your choice)

Pre-heat the oven to 350°

Using a 9" x 9" x 2" baking dish, melt the butter in the baking dish. If doubling the recipe use a 9" x 13" x 2" baking dish.

In a mixing bowl combine the flour, sugar, baking powder if needed, and milk. Stir thoroughly and pour into baking dish over melted butter.

Place peach chunks evenly distributed in the batter. Place the baking dish in the pre-heated oven. Cobbler is finished when you can stick a toothpick in the cobbler and it removes clean.

Tastes good anytime but really shines when served warm with a scoop of ice cream.

 
Copyright 2017 by City of Tyler