“Goulash” is one of our favorite meals. It’s easy to make, it’s filling, and it’s just about as popular as macaroni and cheese around here. I usually don’t think of making it – I get “asked” to make it by someone in the house. My goulash recipe varies at times depending on what I have in the fridge – but the basis for the recipe is pretty simple, some kind of pasta, ground beef, spaghetti sauce, and some kind of cheese. The meat can be seasoned with diced onion, green pepper, or garlic, and the cheese can be anything from asiago, to colby jack or velveeta. I’ve used all different kinds of pasta from elbow macaroni, to rotini, manicotti, ziti, and small or medium shells.
Ingredients for my goulash con queso recipe:
- 1lb ground chuck
- 1lb pasta (ziti or elbow macaroni are favorites)
- 1 jar spaghetti sauce (roasted garlic, 5 cheese, Italian sausage – all favorites)
- 1 container Taco Bell Con Queso Cheese sauce
- Italian Seasonings
- Salt and Fresh Ground Pepper
- Extra Virgin Olive Oil
- Minced or Fresh Garlic
- About 1/2 package of shredded Colby Jack Cheese
This is pretty simple to make. Fill a 4 quart pot about half full with hot water and sprinkle with salt. Turn the burner on high and put a skillet on another burner and add the ground chuck to the pan. Chop up the ground beef with a spatula while you wait for the water to boil. When the water does boil add the pasta and one tbsp of extra virgin olive oil. Boil the noodles about 8-12 minutes until tender – you’ll know when they’re ready because they’ll begin to float to the surface. When the ground beef is done, rinse it in a colander with hot water to remove the grease and fat, and return it to the skillet. Season with salt, 1 tbsp garlic powder, and cook 2-3 minutes more chopping with the spatula in to find pieces. Then turn off the burner. When the pasta is done rinse with hot water in a colander, drain, and return to the pot. Drizzle the pasta with extra virgin olive oil, salt, ground pepper and Italian seasonings. Mix well. Turn the burner back on about med-high heat. Add the spaghetti sauce and Taco Bell Con Queso sauce to the pasta, mix well, and then add the ground beef and mix again. Last add about 2 tbsp of minced garlic and mix well a last time.
I usually cook this on med-high heat about 3-5 minutes more (while stirring constantly) until the mixture starts to bubble. Then you can turn off the heat and serve! Once I make up the plates, I sprinkle a handful of shredded colby jack cheese over each and it is normally melted just before it hits the table! Everyone of all ages loves this goulash, but new addition of the Taco Bell Chili Con Queso sauce this time gave it that something special that made it all the more better!
Goulash Con Queso Recipe