One Pot Goulash

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One Pot Goulash

  • Servings: 6*
  • Difficulty: easy
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Super quick and simple, one pot goulash - very forgiving


I love recipes that are so forgiving and only require you to get one pot dirty! This is my jam right here. A tasty goulash like my mama used to make, but I throw in canned beans and corn to make it stretch even more. So good!

Ingredients

  • 1 lb ground beef
  • 1 onion, chopped
  • 1 bell pepper, chopped (optional)
  • 2 cloves of garlic, minced
  • 15 oz tomato sauce
  • 15 oz can diced tomatoes
  • 1 1/2 cup dry elbow macaroni
  • 2 1/4 cup water
  • 1 TBSP Italian seasoning
  • 1 TBSP seasoned salt
  • 1/2 TSP pepper
  • 1 1/2 TBSP soy sauce
  • 1 cup frozen corn (or 1 can, drained) (optional)
  • 1 can beans, drained (optional)
  • Cheddar cheese (optional)
  • Sour Cream (optional)

Directions

  1. Brown ground beef in large pot, drain if you have a lot of grease.
  2. Add the onion, bell pepper and garlic, cook until soft.
  3. Add sauce, diced tomatoes, seasonings and water. Cook covered for 15 minutes over low heat.
  4. Add pasta, stir well, cover and simmer over low heat for 30 minutes.
  5. Turn off heat. Add corn and beans stir well.
  6. Top with cheddar cheese, cover and let sit for 15 minutes.
    7. Top with sour cream and enjoy!

Crockpot Beef Enchiladas

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Crockpot Beef Enchiladas

  • Servings: 6-8
  • Difficulty: easy
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Tasty layers of beef, tortillas and cheese that will leave you surprised it came from the crockpot.

I love the ease of crockpot meals, but my family is big on taste – and this recipe has it all. These enchiladas are packed full of great flavor, but has a fix it and forget it vibe. It is also a very forgiving recipe that allows you to substitute with what you have on hand.

Ingredients

  • 1 onion, diced
  • 1 jalapeño, cored and diced small (optional)
  • 1 bell pepper, diced (optional)
  • 1 Tbsp oil
  • 2 Tsp minced garlic
  • 1 pound ground beef
  • 1 Tbsp taco seasoning
  • 1/2 Tsp cumin
  • 1/2 Tsp chili powder
  • 1/2 Tsp pepper
  • 1 can red enchilada sauce (save 1/3 cup for top)
  • 1 can green chilies
  • 1 can corn (drained & rinsed))
  • 1 can black or pinto beans (drained & rinsed)
  • 1 cup salsa, jarred or homemade
  • tortillas I used 24 street taco size I prefer corn
  • 2-4 cups shredded Cheese, I use Monterey Jack and cheddar – I like thick layers, so I use 1 cup (4 oz) on each layer but you can use less.

Directions

  1. I have a crockpot with a sauté feature, if you don’t, use a skillet on your stove to sauté. Sauté onions and peppers in oil until tender and translucent.
  2. Add garlic and cook for 1 minute.
  3. Add beef and brown. If you have a lot of grease, drain some.
  4. Add seasonings.
  5. Since I do the entire meal in my crockpot, at this point I transfer the mixture to a large bowl. Wipe out crockpot with a paper towel and spray with cooking spray.
  6. To the meat mixture, add corn, salsa, beans, green chilies, and enchilada sauce (save 1/3 cup sauce for the top) mix well. Taste! If you want more flavor, add more seasonings here.
  7. I slice my tortillas into strips so when I serve, it scoops out easier. To the bottom of the crockpot, add 6 sliced or torn tortillas. Or go rogue and place them whole. Top with 1/3 of beef mixture, then 1 cup shredded cheese.
  8. Repeat layer, tortillas/beef/cheese, then again, tortillas/beef/cheese. Top with a layer of tortillas, the remaining enchilada sauce and end with cheese.
  9. Cook on low for 4 hours.
  10. We like to top ours when we serve with sour cream, avocado, cilantro, green onions, diced tomatoes and olives – but it’s great straight out of the crockpot.