Goulash de Chile Verde con Queso (Print version)
Ground beef, roasted green chiles, elbow macaroni, and melted Pepper Jack cheese cooked together in one pot. A bold Southwestern twist on classic goulash, ready in about 35 minutes.
# Ingredients:
For the goulash
01 -
1 lb (450 g) 80/20 ground beef
02 -
1 tablespoon olive oil
03 -
1 medium yellow onion, diced
04 -
4 cloves garlic, minced
05 -
1 can (4 oz / 115 g) diced green chiles, or 3 fresh roasted green chiles, peeled and diced
06 -
1 can (14.5 oz / 410 g) diced tomatoes, with juices
07 -
1 can (8 oz / 225 g) tomato sauce
08 -
2 cups (480 ml) beef broth
09 -
1 1/2 cups (150 g) dry elbow macaroni
10 -
1 teaspoon ground cumin
11 -
1 teaspoon chili powder
12 -
1/2 teaspoon garlic powder
13 -
Salt and black pepper to taste
For the queso finish
14 -
1 1/2 cups (170 g) Pepper Jack or Colby Jack cheese, shredded from a block
15 -
Sour cream and fresh cilantro for serving (optional)
# Instructions:
01 -
Heat a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and cook, breaking it apart, for 6 to 8 minutes until browned and no pink remains. Drain off excess fat, leaving about 1 tablespoon in the pan.
02 -
Add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
03 -
Stir in the diced green chiles, diced tomatoes with their juices, and tomato sauce. Add the cumin, chili powder, garlic powder, salt, and black pepper. Stir everything to combine.
04 -
Pour in the beef broth and bring to a boil. Add the dry elbow macaroni and stir to submerge it in the liquid. Reduce heat to a steady simmer.
05 -
Cook uncovered for 12 to 15 minutes, stirring every few minutes to prevent sticking. The goulash is done when the macaroni is fully cooked and most of the liquid has been absorbed into a thick, cohesive sauce.
06 -
Remove the pot from the heat and let it rest for 1 minute. Add the shredded cheese and stir constantly until fully melted and smooth. Serve immediately, topped with sour cream and fresh cilantro if desired.
# Good to know:
01 -
Best served immediately while the cheese is melted and glossy.
02 -
Fresh Hatch green chiles are in season late summer through early fall and are worth roasting yourself when available.