Tuesday, February 12, 2013

Tex Mex Goulash

Tex Mex Goulash


1 lb lean ground beef
1 small onion, rough chopped
2 tsp olive oil
3 medium russet potatoes diced into 1 inch cubes
2 tsp cumin
1 1/2 tsp chili powder
1/2 tsp oregano
1/2 tsp black pepper
1/4 tsp salt
15 ounce can diced tomatoes
15 ounce can whole kernel corn
1 cup water

In a large dutch oven or stock pot saute chopped onion in olive oil over medium-high heat. 
Once chopped onions are tender, reduce heat to medium and add ground beef,  chili powder, cumin and oregano. Cook until beef is no longer pink.

In this order, add black pepper, salt, diced potatoes, canned tomatoes (undrained) and corn (drained) and water. Do not stir!!! You want the potatoes to be covered so they will cook quickly.

Simmer over medium heat covered for 20 minutes or until potatoes are tender.

·         I think this recipe would also be good if you substitute chicken for the beef   as well as salsa instead of the diced tomatoes.

Serves 6
Serving Size : about 1 ½ cups

Source: Shrinking Kitchen

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