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A bold, comforting Mexican twist on classic goulash! Tender macaroni, seasoned ground beef, hearty beans, fire-roasted green chile, and melty cheese make this a one-pot wonder your whole family will crave.<\/p>\n
1 lb ground beef<\/p>\n
1 cup roasted green chile (Hatch, Anaheim, or poblano\u2014chopped)<\/p>\n
1 cup cooked pinto beans (whole or refried)<\/p>\n
2 cups elbow macaroni<\/p>\n
1\/2 cup onion (diced)<\/p>\n
2 garlic cloves (minced)<\/p>\n
1 cup chopped tomatoes (fresh or canned)<\/p>\n
1\/2 tsp ground cumin<\/p>\n
1\/2 tsp dried oregano<\/p>\n
Salt to taste<\/p>\n
Black pepper to taste<\/p>\n
1\u00bd cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)<\/p>\n
Optional: splash of milk or cream for extra creaminess<\/p>\n
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<\/div>\nStep 1: Cook the Macaroni<\/strong> Step 2: Brown the Meat<\/strong> Step 3: Build the Flavor<\/strong> Step 4: Combine with Pasta and Cheese<\/strong> Step 5: Serve Hot<\/strong> \ud83d\udca1 Pro Tip:<\/strong> For a spicy kick, toss in chopped jalape\u00f1os or a spoonful of chipotle in adobo. This dish gets better the next day\u2014hello leftovers!<\/p>\n \n","protected":false},"excerpt":{"rendered":" A bold, comforting Mexican twist on classic goulash! Tender macaroni, seasoned ground beef, hearty beans, fire-roasted green chile, and melty cheese make this a one-pot wonder your whole family will crave. \ud83d\udccc Ingredients: 1 lb ground beef 1 cup roasted green chile (Hatch, Anaheim, or poblano\u2014chopped) 1 cup cooked pinto beans (whole or refried) 2 […]<\/p>\n","protected":false},"author":1,"featured_media":6497,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6495","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
Boil the elbow macaroni in salted water until just tender (al dente). Drain and set aside.<\/p>\n
In a large skillet or pot, heat a bit of oil. Add the diced onion and garlic and cook until soft. Add ground beef and cook until browned, breaking it up as it cooks.<\/p>\n
Add in the chopped green chile, tomatoes, pinto beans, cumin, oregano, salt, and pepper. Stir and let simmer for 5\u20137 minutes to blend the flavors.<\/p>\n
Add the cooked macaroni into the skillet. Mix everything together. Stir in the shredded cheese and a splash of cream if using. Cook on low until cheese is fully melted and gooey.<\/p>\n
Dish it up warm and garnish with extra cheese, chopped cilantro, or a dollop of sour cream if you like.<\/p>\n