Mexican Goulash

Prep Time
Cook Time
Ready In

"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!"

Original recipe yields 15 servings


  • 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 1

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.

Step 2

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.

Step 3

Add tomato paste and cup of water to the meat and cook the tomato paste for 3-4 minutes with the meat.

Step 4

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.

Step 5

Spray a large casserole dish (5 quarts) or two 9x13 pans. Pour mixture into the pans and top with the cheese.

Step 6

Bake for 30-40 minutes until bubbly and cheese has melted.

Tips & Variations

No special items needed.



This is a very tasty and filling dinner. I cut the recipe in half and it was the perfect size for our family of 4.

review by:
(16 Dec 2012)