Simple Mexican Goulash with Ground Beef

Here is my favorite Mexican goulash recipe, with seasoned ground beef, vegetables, elbow pasta, and a delicious mix of taco spices, salsa, and diced tomatoes all cooked together in one pot.

This Mexican goulash is a weeknight dinner staple at our house. It’s quick, easy, and uses ingredients I almost always have on hand. Plus, there’s only one pot to clean up at the end!

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What Kind of Ground Beef Should I Use?

For this Mexican goulash, you can use whatever ground beef fits your preference and budget. An 80/20 blend (80% lean, 20% fat) gives you good flavor and keeps the dish moist, while 90/10 is a leaner option if you’re watching fat content. If you go with a fattier blend, just drain off the excess grease after browning the meat so your goulash doesn’t end up too oily. Ground turkey or ground chicken also work great as substitutes if you want to switch things up or prefer poultry over beef.

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Options for Substitutions

This recipe is pretty forgiving and works well with several substitutions:

• Ground beef: You can easily swap ground beef for ground turkey, chicken, or even plant-based crumbles if you prefer. Just note that leaner meats might need a splash of oil since they don’t release as much fat during cooking.
• Elbow pasta: Any short pasta shape works great here – try rotini, shells, penne, or even small shells. They all hold the sauce nicely and cook in about the same time.
• Taco seasoning: If you’re out of taco seasoning, mix together 1 teaspoon each of chili powder and cumin, plus ½ teaspoon each of paprika, garlic powder, and onion powder for a quick homemade version.
• Frozen corn: Fresh corn cut from the cob or canned corn (drained) both work perfectly. You can also swap it for black beans if you want extra protein and a heartier texture.
• Salsa: Use whatever salsa you have on hand – mild, medium, or hot. You can also substitute with a can of diced tomatoes with green chilies for similar flavor.
• Bell pepper: Any color bell pepper works, or you can use poblano peppers for a bit more authentic Mexican flavor. In a pinch, just leave it out – the dish will still taste great.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this one-pot meal is overcooking the pasta, which turns mushy when mixed with the beef – cook your elbow macaroni just until al dente (around 7 minutes instead of 8) since it’ll continue softening as it sits in the hot beef mixture.

Another common error is not draining the ground beef well enough, leaving your goulash greasy and unappetizing, so take an extra minute to press the meat with a spatula or spoon to remove excess fat.

Don’t skip browning the onions and peppers properly with the beef – if you rush this step, they’ll stay crunchy and raw-tasting instead of sweet and tender.

Finally, let the beef mixture simmer for at least 10-15 minutes after adding the tomatoes and corn so the flavors can blend together, otherwise your dish will taste like separate ingredients thrown together rather than a cohesive meal.

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What to Serve With Mexican Goulash?

This hearty Mexican goulash is pretty much a complete meal on its own, but I love serving it with warm flour tortillas or tortilla chips on the side for scooping. A dollop of sour cream and some shredded cheese on top makes it even better, and you can add sliced avocado or guacamole if you’re feeling fancy. I usually throw together a quick side salad with lettuce, tomatoes, and a lime vinaigrette to balance out the richness of the dish. If you want to make it more filling, some Mexican rice or refried beans work great as sides too.

Storage Instructions

Store: This Mexican goulash keeps really well in the fridge for up to 4 days in an airtight container. It’s actually one of those dishes that tastes even better the next day once all the flavors have had time to hang out together. I love making a big batch on Sunday and having easy lunches ready for the week.

Freeze: You can freeze this goulash for up to 3 months in freezer-safe containers or bags. Just make sure it’s completely cooled first. The pasta might be slightly softer after freezing, but it still tastes great and makes for a super convenient dinner when you need something quick.

Reheat: Warm it up on the stovetop over medium heat with a splash of water or broth to loosen it up, stirring occasionally. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a little extra salsa or cheese on top when reheating to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 70-80 g
• Fat: 60-70 g
• Carbohydrates: 180-200 g

Ingredients

• 1 lb ground beef
• 1 small onion
• 1/2 cup bell pepper
• 1.5 tbsp Worcestershire sauce
• 10 oz diced tomatoes
• 9 oz frozen corn
• 1/2 cup salsa
• 2.5 tbsp taco seasoning
• 1 teaspoon chili powder
• 8 oz elbow pasta

Step 1: Prepare Mise en Place and Start Pasta Water

• 1 small onion
• 1/2 cup bell pepper
• 8 oz elbow pasta

Dice the small onion and bell pepper into small, uniform pieces—this ensures even cooking and consistent flavor throughout the dish.

Fill a large pot with salted water and bring it to a boil over high heat.

While the water heats, you’ll have time to finish your prep work, making the workflow efficient and seamless.

Step 2: Brown the Ground Beef with Aromatics

• 1 lb ground beef
• 1 small onion, diced
• 1/2 cup bell pepper, diced
• 1.5 tbsp Worcestershire sauce

Heat a large skillet over medium-high heat and add the ground beef, breaking it apart as it cooks.

Once the beef is mostly browned (about 3-4 minutes), add the diced onion, bell pepper, and Worcestershire sauce, continuing to cook for another 2-3 minutes until the vegetables begin to soften and the beef is fully cooked.

The Worcestershire sauce adds a subtle umami depth that enhances the overall flavor of the dish.

Step 3: Cook the Pasta in Parallel

• 8 oz elbow pasta

Once the boiling water is at a rolling boil, add the elbow pasta and cook for 8 minutes, stirring occasionally to prevent sticking.

Drain the pasta in a colander but do not rinse it—the starch on the pasta will help the sauce cling better to each piece.

Step 4: Drain Fat and Build the Sauce

• 10 oz diced tomatoes
• 9 oz frozen corn
• 1/2 cup salsa
• 2.5 tbsp taco seasoning
• 1 teaspoon chili powder

Carefully pour off excess fat from the cooked beef mixture, leaving just enough to coat the bottom of the skillet.

Add the diced tomatoes, frozen corn, salsa, taco seasoning, and chili powder to the beef mixture.

I prefer to add the chili powder separately rather than relying only on taco seasoning because it deepens the flavor and gives the dish a more authentic Mexican profile.

Stir everything together thoroughly so the seasonings are evenly distributed.

Step 5: Simmer and Combine All Components

• cooked pasta from Step 3

Reduce the heat to medium-low, cover the skillet, and let it simmer for 5-7 minutes to allow the flavors to meld together and the sauce to thicken slightly.

Add the drained pasta from Step 3 to the beef mixture and stir well to combine, cooking uncovered for another 2-3 minutes so everything heats through and the pasta absorbs some of the sauce.

The dish is ready to serve directly from the skillet—no need for additional plating.

Simple Mexican Goulash with Ground Beef

Delicious Simple Mexican Goulash with Ground Beef recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 6 servings

Calories 1700 kcal

Ingredients

  

• 1 lb ground beef
• 1 small onion
• 1/2 cup bell pepper
• 1.5 tbsp Worcestershire sauce
• 10 oz diced tomatoes
• 9 oz frozen corn
• 1/2 cup salsa
• 2.5 tbsp taco seasoning
• 1 teaspoon chili powder
• 8 oz elbow pasta

Instructions

 

• Dice the small onion and bell pepper into small, uniform pieces—this ensures even cooking and consistent flavor throughout the dish. Fill a large pot with salted water and bring it to a boil over high heat. While the water heats, you'll have time to finish your prep work, making the workflow efficient and seamless.
• Heat a large skillet over medium-high heat and add the ground beef, breaking it apart as it cooks. Once the beef is mostly browned (about 3-4 minutes), add the diced onion, bell pepper, and Worcestershire sauce, continuing to cook for another 2-3 minutes until the vegetables begin to soften and the beef is fully cooked. The Worcestershire sauce adds a subtle umami depth that enhances the overall flavor of the dish.
• Once the boiling water is at a rolling boil, add the elbow pasta and cook for 8 minutes, stirring occasionally to prevent sticking. Drain the pasta in a colander but do not rinse it—the starch on the pasta will help the sauce cling better to each piece.
• Carefully pour off excess fat from the cooked beef mixture, leaving just enough to coat the bottom of the skillet. Add the diced tomatoes, frozen corn, salsa, taco seasoning, and chili powder to the beef mixture. I prefer to add the chili powder separately rather than relying only on taco seasoning because it deepens the flavor and gives the dish a more authentic Mexican profile. Stir everything together thoroughly so the seasonings are evenly distributed.
• Reduce the heat to medium-low, cover the skillet, and let it simmer for 5-7 minutes to allow the flavors to meld together and the sauce to thicken slightly. Add the drained pasta from Step 3 to the beef mixture and stir well to combine, cooking uncovered for another 2-3 minutes so everything heats through and the pasta absorbs some of the sauce. The dish is ready to serve directly from the skillet—no need for additional plating.