Description
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
