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).
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)
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.