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You gotta love fall temps for bringing comfort food back! One Pot Mexican Goulash is quick enough to make on a weeknight, but is also perfect for any rainy fall Saturday.
Having a well stocked pantry is one of my missions in life…I have friends who enjoy cleaning or organizing, I look forward to making sure I have enough chicken broth, black beans and tomatoes on hand to handle whatever life throws at me. Seriously though, I can’t help it, I want to be ready…just in case. You never know when you may need all those noodles or pumpkin puree, and I, for one, refuse to be the girl without salsa or coconut milk. Anyhow, I’m a huge fan of Hunt’s Tomatoes, particularly the fire roasted version, but they’ve all graced my pantry shelves at one time or another – petite diced, stewed, crushed. And I must have RO*TEL when making my favorite pumpkin chili. Those are a few of the ingredients that inspired today’s one pot meal.
You know for the day that went awry or the cool, grey, rainy day that you don’t feel like doing much. To have a simple meal that only involves cracking open a few cans, I feel like those kinds of day are a little more bearable. And a meal that’s made all in one pot – bonus points for less dishes to wash.
I used ground turkey in this recipe because I didn’t want to have to drain any grease from the pan. But use ground beef if that’s what you have on hand. You may, of course, use mild RO*TEL and taco seasoning if your crowd doesn’t love spicy food. After you cook the meat, onion and garlic together, you add the rest of the ingredients and cook until the pasta is tender. The cubes of monterrey jack cheese that you stir in at the end are what takes this dish over the top…give me all the gooey cheese please.
When I was in high school, a restaurant in the mall where I worked served a Taco Pasta dish which was baked and had taco chips crushed on top. That’s where I got the inspiration to use them as garnish for this pasta, using them is optional, but highly encouraged 😉
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- 1 lb. GROUND TURKEY
- 1 cup CHOPPED ONION
- 2 teaspoons MINCED GARLIC
- 1 pkg. TACO SEASONING
- 1 10 oz. can RO*TEL TOMATOES, Mexican Style
- 1 14.5 oz. can HUNT'S FIRE ROASTED DICED TOMATOES
- 1 15 oz. can HUNT'S TOMATO SAUCE
- 2 cups WATER
- 8 oz. ELBOW MACARONI NOODLES
- 8 oz. block MONTERREY JACK CHEESE, cubed
- Optional toppings: sour cream, crushed taco chips, chopped cilantro
- In a large heavy pot, brown ground turkey along with onion and garlic.
- Add taco seasoning, tomatoes with their juices, sauce, water and noodles. Bring to a boil over high heat. Stir well and reduce heat to medium.
- Cover and cook for 12-14 minutes until noodles are tender. Remove from heat and stir in cubed cheese.
- Serve immediately with optional toppings if desired.
I purchased Hunt’s and RO*TEL tomato products at my local Walmart store, find them in the aisle with pasta and other tomato products.
More ways to use canned tomatoes…
Fire Roasted Tomato & Basil Pasta