Sarasota's Mexican Goulash
January 19, 2012
Categories: Comfort Food, Dinner, Main Dish, Casseroles, Beef, Ground Beef, Pasta, Vegetables, Mexican, North American, Budget-Friendly, Make-Ahead, Cinco de Mayo, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Potluck, Sunday Dinner, Winter, Oven Bake, Stove Top, Canned Tomatoes, Spicy more
"I think everyone has their version of "Goulash." Well, this takes a basic goulash recipe and takes it to Mexico. Now, I roasted my "hot" peppers for this dish because I think like the smoky flavor, but it is NOT necessary. That is just an option. I also make this often with turkey vs beef, but again - please use what is on hand. A nice twist on the traditional goulash recipe. This makes a big dish, so you can easily cut this recipe in half. Also, in my picture I posted I used rotini (spirals) because they were what I had, but I prefer elbow or small penne. And lastly; you can use this base dish without the pasta as a delicious filling for tortilla wraps. Serve the meat sauce in the crock pot to keep in warm with tortillas, cheese and sour cream on the side. Makes for a great party dish."
- Serving Size: 1 (411.6 g)
- Calories 787.2
- Total Fat - 26.5 g
- Saturated Fat - 7.1 g
- Cholesterol - 57 mg
- Sodium - 1033.4 mg
- Total Carbohydrate - 102.9 g
- Dietary Fiber - 19.7 g
- Sugars - 9 g
- Protein - 40.7 g
- Calcium - 311.6 mg
- Iron - 6.7 mg
- Vitamin C - 40.3 mg
- Thiamin - 0.8 mg
As I mentioned, this makes a very large casserole dish. It will easily serve 8 dinner portions or smaller portions as a side dish or for lunch. Also, you decide how "hot" you want the dish. Poblano is NOT too spicy or a cubanelle is another option. And, I used a red jalapeno, which is a bit sweeter than a green one, so used as many hot peppers as you like. But remember that the chorizzo has a bite too, so go easy. And, I roasted my "hot" peppers, but that is not necessary; I just like the smoky flavor it offers.
Sauce ... In a large saute pan, add the chorizzo (out of the casing), and the beef, and saute on medium heat. There is enough natural oil in the chorizzo, so you will not need to add any. Break it up as it cooks, then spoon off any additional grease.
Vegetables ... Add the garlic, celery, onion, bell peppers, and "hot" peppers (I add 1/2 of the hot peppers to start; you can always add more), then cook 3-4 minutes until the vegetables start to become tender. Then add in the diced tomatoes, salsa, tomato sauce, cumin, oregano, chili powder, and a pinch of both salt and pepper; and bring to a light boil. Reduce to a simmer for 10 minutes, then add the remaining hot peppers if you want a bit more heat. NOTE: All peppers, especially the hot ones have different levels of heat - even within the same peppers. I used a large jalapeno because the ones I had were just not that spicy. So, you just have to taste as you go.
Finish ... Add the beans, corn, and any additional salt and pepper and heat to combine all the flavors. If the sauce seems a little dry, just add a little water.
Pasta ... Cook the pasta according to package directions in a large pot of salted water. Drain well, and add the meat mixture to the pasta and mix to combine.
Bake ... Spray a large casserole dish with a non-stick spray. Add 1/2 of the the pasta and meat, then 1/2 of the cheese; the remaining pasta and meat and the remaining cheese. Top with the black olives and cover with foil. Bake in a 350 degree oven on the middle shelf for 20 minutes. Remove the foil and bake 5-10 more minutes until the cheese is melted.
As I mentioned, this sauce makes a wonderful filling for tortillas. I add the olives right in the sauce and serve with the sour cream and cheese on the side for a great party food.
Tips & Variations
No special items needed.