Goulash, "A mixture of many different elements; a hodgepodge". Um, yum. Yes, hodgepodge is a real word, in fact a great word to describe this meal. Please don't be scared off because you read the world goulash. I happen to be a big fan of the much feared goulash. Just think of all of your favorite Tex-Mex flavors mixed together in one great, easy to cook meal. Also, I made this without planning ahead or going to the store, all of these items were in my pantry and I figured out that the entire meal cost less then $5 buck-a-roos. Healthy+Easy+Yum+Quick+Cheap= 4 happy tummies and 1 extra happy, non-exhausted mom (well, at least for a small moment while I ate my dinner and nursed Princess Q at the same time, so I think that makes 5 happy tummies).
The Ultimate Bite
Tex-Mex GoulashServes 4 large portions
2 cups of leftover cooked rice (white or brown).
1/2 of a large white onion or 1 small
2 tablespoons extra virgin olive oil
2 teaspoon crushed garlic (refrigerated or fresh will work).
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 can diced tomatoes, drained and rinsed
1 4.5 ounce can diced, roasted green chilies
About 3/4 cup roasted bell peppers (the Trader Joes glass bottle is fantastic, use about 1/2 of it). You can use a raw red bell pepper if you don't have roasted on hand.
1 tablespoon of cumin
Side options- cilantro, grated cheddar cheese, sour cream, tortilla chips and salsa to serve on the side or load on top.
1. Saute onions in olive oil in a medium saucepan, once tender add garlic, cook for 1 minute. Add roasted bell peppers and green chilies and cook for another minute (if you are using a raw bell pepper instead, put it in the pan with the onions).
3. Add beans, corn, tomatoes and cumin and stir until combined.
4. Let mixture heat through and serve immediately
5. Serve over hot rice with all of the sides to pile on top. Dip with chips if desired.