December 21, 2011
"This is a really good recipe that makes enough for a crowd! I have a large 5 quart casserole dish and it fills it completely! I hope you enjoy!"
- Serving Size: 1 (268.2 g)
- Calories 539.5
- Total Fat - 19.4 g
- Saturated Fat - 7.2 g
- Cholesterol - 146.8 mg
- Sodium - 517 mg
- Total Carbohydrate - 54.7 g
- Dietary Fiber - 6.3 g
- Sugars - 6.1 g
- Protein - 37 g
- Calcium - 224.6 mg
- Iron - 5.9 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Preheat oven to 375°. Put on a large pan of water to boil for the egg noodles. When it comes to a boil, add egg noodles and boil until they are done. Drain noodles and set aside.
Meanwhile, brown ground beef with the onion, celery, and bell pepper. When meat is almost brown, add the garlic and start to cook that also. Drain well and place the meat back in the pan you browned it in.
Add tomato paste and cup of water to the meat and cook the tomato paste for 3-4 minutes with the meat.
In a large bowl mix the meat veggie mixture, 1 1/2 cups of cheese and the rest of the ingredients including the cooked egg noodles. Mix well.
Spray a large casserole dish (5 quarts) or two 9x13 pans. Pour mixture into the pans and top with the cheese.
Bake for 30-40 minutes until bubbly and cheese has melted.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the canned vegetables, try to pick low sodium versions for a healthier option.
- When selecting the ground beef, try to pick a leaner variety for a lower fat content.
- Ground turkey instead of ground beef: This substitution would make the dish leaner and lighter, while still providing a good source of protein.
- Cauliflower instead of green beans: This substitution would add more nutritional value to the dish, while still providing a crunchy texture.
Vegetarian Goulash Replace the ground beef with 2 (14.5 ounce) cans of black beans, drained and rinsed. Omit the hot sauce and sriracha sauce. Add 1 teaspoon of smoked paprika and 1 teaspoon of garlic powder to the chili powder, cumin, and paprika. Add 1 (4 ounce) can of diced green chilis.
Vegetarian Lentil Goulash Replace the ground beef with 2 cups of cooked lentils. Omit the hot sauce and sriracha sauce. Add 1 teaspoon of smoked paprika and 1 teaspoon of garlic powder to the chili powder, cumin, and paprika. Add 1 (14.5 ounce) can of diced tomatoes.
Mexican Rice: Mexican Rice is the perfect accompaniment to Mexican Goulash. This easy side dish is flavorful, filling, and pairs perfectly with the flavors of the goulash. It's also simple to make and can be prepared while the goulash is baking.
Refried Beans: Refried beans are a classic Mexican side dish that pairs perfectly with Mexican Goulash. They are creamy, flavorful, and packed with protein. Plus, they are easy to make and can be prepared in the same amount of time as the goulash. Refried beans are a great way to add a bit of extra flavor and texture to the meal.
Q: Can I use other types of beans in this recipe?
A: Yes, you can use other types of beans such as pinto beans or black beans instead of kidney beans. Just make sure to drain and rinse them before adding to the recipe.
Q: How long do I need to cook the chili?
A: The chili should be cooked for about 30 minutes on medium heat, stirring occasionally. You can cook it for longer if you prefer a thicker consistency.
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The chili powder used in this recipe is a blend of spices that originated in Mexico and was brought to the US by Mexican immigrants. It has become a staple in Tex-Mex cuisine.
The hot sauce used in this recipe, Louisiana-style, was invented in New Orleans in 1918 by a man named Edmund McIlhenny. It is one of the most popular hot sauces in the world and is still made today by the McIlhenny Company.