Wednesday, November 14, 2012

Mexican Goulash


If there is one dish that my Dad made sure all of us kids knew how to make it was his special bland goulash, consisting of hamburger and potatoes. Through the years I have dressed this up in many different ways, and yes, sometimes we have had it just the old bland way. Dressing it up last night to have a Mexican flavor and a little spicy touch was fun, easy, and turned into a yummy meal.

  • 1 lb hamburger
  • 4 medium sized potatoes, peeled and diced
  • 1 can beans…kidney, pinto, (or one of each)
  • 1 can corn
  • Taco seasoning to taste, since I make things easy I used about 1/4 package of Taco seasoning
  • Tabasco sauce to taste
  • Salt and Pepper
  • A small amount of corn starch just to thicken the juices

In my electric skillet I browned my hamburger, I did not drain any of the fat. tossed in my potatoes, which had been peeled and diced soaking in some cold water (drain the water before adding the potatoes). add one can beans with juice and one can of corn with the water. Now start having fun with the spices and seasoning. Cover and allow to simmer until potatoes are tender. Thicken the juices with a bit of cornstarch or if you have some mesa that would work as well.

Serve with bread and butter, corn bread, or I thought as I ate this it would be so yummy in a taco salad shell with all the garnishing of a taco salad. Really the sky is the limit to how you might want to serve this dish, as well as to what you might want to add to it. Such a simple recipe that one can have so much fun fixing it your style. 

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  1. My mom's goulash was always just the macaroni, a couple of cans of stewed tomatoes and chili powder to taste. I still think of it as comfort food. I've never seen it with potatoes, though - interesting!

  2. Oh that does look yummy. My boys are big potato fans

  3. We have a similar German dish with green beans and ground beef. Lars makes it from time to time, and we all like it.