This Mexican-inspired goulash is a hearty, comforting one-pot meal made with seasoned ground beef, tender potatoes, peppers, and a rich tomato-chile broth. It’s simple to prepare, deeply satisfying, and perfect for family dinners when you want bold flavor without complicated steps.
Why You’ll Love This Recipe
This recipe is easy to make with everyday ingredients and comes together in a single pot, which means less cleanup. The combination of beef, potatoes, and spices creates a filling meal that works well for busy weeknights or relaxed weekend cooking. It also reheats beautifully, making it ideal for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
3 medium potatoes, peeled and diced (about 1 1/2 lb)
1 small onion, finely chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with juices
1 can (8 oz) tomato sauce
1 cup beef broth
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup water
Directions
Heat the olive oil in a large pot or deep skillet over medium heat. Add the chopped onion and green bell pepper, cooking for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Add the ground beef to the pot and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
Stir in the diced potatoes, cumin, chili powder, paprika, oregano, salt, and black pepper. Mix well so the potatoes and beef are evenly coated with the spices.
Pour in the diced tomatoes, tomato sauce, beef broth, and water. Stir to combine, then bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened slightly.
Taste and adjust seasoning if needed. Serve hot.
Servings and timing
Servings: 4 to 6 people
Prep time: 15 minutes
Cook time: 35 minutes
Total time: about 50 minutes
Variations
You can add corn or peas during the last 10 minutes of cooking for extra texture and sweetness. For a spicier version, include a chopped chili pepper or a pinch of cayenne. If you prefer a soupier consistency, add an extra 1/2 cup of broth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Can I make this recipe ahead of time?
Yes, this stew tastes even better the next day as the flavors have more time to blend.
What type of potatoes work best?
Yukon gold or russet potatoes work well because they become tender without falling apart.
Can I use ground chicken instead of beef?
Yes, ground chicken can be used, though the flavor will be slightly lighter.
Is this recipe very spicy?
No, it is mildly spiced. You can adjust the heat level by adding or reducing chili powder.
Can I cook this in a slow cooker?
Yes, brown the beef first, then cook everything on low for 6 to 7 hours.
How can I thicken the stew?
Let it simmer uncovered for a few extra minutes or mash a few potato pieces into the broth.
Can I add beans?
Yes, cooked kidney or pinto beans can be added during the last 10 minutes.
Is this recipe gluten-free?
Yes, all ingredients listed are naturally gluten-free.
Can I double the recipe?
Yes, simply double all ingredients and use a larger pot.
What can I serve with this dish?
It pairs well with rice, flatbread, or a simple side salad.
Conclusion
Mexican goulash is a warm, filling dish that brings together simple ingredients and bold seasoning in one comforting pot. Whether you’re feeding a family or preparing meals ahead of time, this recipe delivers satisfying flavor with minimal effort and dependable results.
Mexican goulash is a one-pot beef and potato stew simmered in a tomato-chile broth with peppers, spices, and onions. It’s comforting, bold in flavor, and simple enough for weeknight meals.
Ingredients
1 lb ground beef
3 medium potatoes, peeled and diced (about 1 1/2 lb)
1 small onion, finely chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with juices
1 can (8 oz) tomato sauce
1 cup beef broth
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup water
Instructions
Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cooking for 3–4 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
Stir in diced potatoes, cumin, chili powder, paprika, oregano, salt, and black pepper. Mix well to coat evenly.
Pour in diced tomatoes, tomato sauce, beef broth, and water. Stir to combine and bring to a boil.
Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until potatoes are tender and stew is slightly thickened.
Taste and adjust seasoning as needed. Serve hot.
Notes
Add corn or peas for extra texture.
Adjust chili powder or add cayenne for more heat.
Simmer uncovered to thicken further if desired.
This stew reheats well and tastes even better the next day.
