👉TexMex Goulash

Tex-Mex Goulash (Easy, Family-Favorite Skillet Dinner)

This Tex-Mex–inspired Goulash is a fun twist on the classic comfort dish you grew up with. It’s hearty, saucy, loaded with flavor, and perfect for busy weeknights. Made with seasoned ground beef, peppers, salsa, pasta, and a rich tomato base, this one-pot meal is filling, customizable, and always a crowd-pleaser.

We still call it Goulash—just with a bold, Tex-Mex attitude!

🛒 Ingredients

• 1½ pounds ground beef

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• Salt and black pepper, to taste

• 1 medium onion, diced

• 1 large green bell pepper, diced

• 2 large jars Tostitos Salsa (any heat level you prefer)

• 1 small jar Traditional Ragu sauce

• 1½ boxes pasta (medium shells, bow ties, or your favorite)

Optional Toppings:

• Shredded cheddar or Colby-Jack cheese

• Sour cream

• Sliced green onions

• Crushed corn chips or tortilla strips

👩‍🍳 Instructions

1. In a large skillet or pot over medium heat, add ground beef, diced onion, and green bell pepper.

2. Season with onion powder, garlic powder, salt, and pepper.

3. Cook until beef is fully browned and vegetables are tender. Drain excess grease.

4. Stir in both jars of Tostitos Salsa and the jar of Traditional Ragu.

5. Reduce heat and simmer for about 20 minutes, stirring occasionally.

6. While the sauce simmers, cook pasta in salted water according to package directions until al dente. Drain well.

7. Add cooked pasta to the beef mixture and stir until evenly coated.

8. Simmer an additional 10 minutes to let the flavors meld.

9. Serve hot with your favorite toppings.

⭐ Pro Tips & Cooking Tips (20)

1. Use Tostitos Salsa only—other brands can change the flavor and texture.

2. Drain the beef well to prevent greasy sauce.

3. Medium shells or bow ties hold the sauce best.

4. Salt your pasta water generously for better flavor.

5. Don’t overcook the pasta—it will continue to soften in the sauce.

6. Use a deep skillet or Dutch oven to avoid spills.

7. Add a splash of pasta water if the sauce thickens too much.

8. Simmer gently—don’t boil after adding salsa.

9. Taste before serving and adjust seasoning if needed.

10. Use lean ground beef for a lighter version.

11. Dice veggies evenly so they cook at the same rate.

12. Cover while simmering to prevent splatter.

13. Let it rest 5 minutes before serving for thicker sauce.

14. Stir occasionally to prevent sticking.

15. Add cheese gradually so it melts smoothly.

16. Use fresh onion instead of dried for best flavor.

17. Make it a day ahead—flavor improves overnight.

18. Double the recipe for potlucks or freezing.

19. Add toppings right before serving for best texture.

20. Serve with corn chips on the side for scooping.

🔄 Variations & Substitutions

• Spicy Version: Use hot Tostitos salsa or add diced jalapeños

• Mild Version: Choose mild salsa and skip green peppers

• Cheesy Goulash: Stir in 1–2 cups shredded cheese before serving

• Chicken Version: Substitute ground chicken or turkey

• Vegetarian: Use meatless crumbles and extra peppers

• Creamy Twist: Add ½ cup sour cream or cream cheese

• Southwest Style: Add black beans and corn

• Gluten-Free: Use gluten-free pasta

• Low-Carb: Serve over cauliflower rice

• Extra Saucy: Add an additional ½ jar Ragu

🧀 Serving Ideas

• Top with shredded cheese and green onions

• Serve with tortilla chips or cornbread

• Add a dollop of sour cream

• Pair with a simple green salad

• Scoop with corn chips for a fun twist

🥡 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days

• Freezer: Freeze for up to 2 months

• Reheat: Warm on stovetop or microwave, adding a splash of water or sauce

❓ Frequently Asked Questions (20)

1. Why must I use Tostitos salsa?
   → Other brands can be too watery or too acidic.

2. Can I use ground turkey?
   → Yes, just add extra seasoning.

3. What pasta works best?
   → Shells, bow ties, rotini, or penne.

4. Can I make this ahead of time?
   → Absolutely—it tastes even better the next day.

5. Is this spicy?
   → Only if you choose spicy salsa.

6. Can I double the recipe?
   → Yes, perfect for feeding a crowd.

7. Can I freeze it?
   → Yes, freeze fully cooled.

8. Does the pasta get mushy?
   → Not if cooked al dente.

9. Can I skip the Ragu?
   → You can, but it adds richness and balance.

10. What cheese is best?
    → Cheddar, Colby-Jack, or Mexican blend.

11. Can I add corn?
    → Yes, canned or frozen both work.

12. Can I cook everything in one pot?
    → Pasta cooks separately for best texture.

13. How do I thicken the sauce?
    → Simmer uncovered for a few minutes.

14. Can I use red or yellow peppers?
    → Yes, any bell pepper works.

15. Is this kid-friendly?
    → Very, especially with mild salsa.

16. Can I make it creamy?
    → Add sour cream or cream cheese.

17. What size jars of salsa?
    → Large family-size jars.

18. Can I add beans?
    → Black or pinto beans work well.

19. Does it reheat well?
    → Yes, just stir before reheating.

20. Why is it called goulash?
    → It’s a comfort-food classic—just Tex-Mex style!