Mexican Goulash
"My fiance tells the story of when he was a little boy and his family had a place in Mexico where they spent a lot of time. They were there for a long weekend, and after the drive down and settling in it was time for his English father to fix dinner. He put the steaks on the grill, turned his back, and the dog snuck in for the taking. Needless to say, dad went to the cupboard and used what he had on hand to come up with this creation. When the hungry kids raved over how good dinner was and asked what it was called, dad could only reply with 'Mexican Goulash'. Here's to dad!"
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 (28 ounce) cans baked beans (Bush's)
- 2 1⁄2 lbs ground beef (we use ground turkey)
- 15 ounces kernel corn, drained
- 15 ounces sweet peas, drained
- 1⁄4 cup barbecue sauce
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 2 -3 tablespoons bottled hot pepper sauce
directions
- Brown the ground meat in a skillet pan until almost cooked through. Drain. Place the baked beans in a large sauce pan, add the meat and remaining ingredients. Mix well.
- Bring to a simmer, stir well, and turn down to low. Cover and cook for about 30 mintues until the flavors have a chance to blend together. Season to taste. Serve with crusty french bread.
- *Season to taste with additional hot sauce if desired.
- **Even better the next day.
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RECIPE SUBMITTED BY
I live in beautiful San Diego where the sun mostly shines. I'm a Paralegal Specialist, the mother of two beautiful sons, and lead a very active & healthy So-Cal lifestyle.
I love biking, the beach, and pretty much anything else that has to do with the sunny outdoors.
Reading cookbooks and cooking magazines is relaxing and fun. My favorite magazine is Everyday with Racheal Ray.
My favorite restaurants include: Wahoos (La Jolla), the Fish Market (San Diego & Del Mar, CA), El Pescador (La Jolla, CA), and Point Loma Seafood (Point Loma, CA).
