Wednesday, May 11, 2011

Pat’s Two-Fer: Goulash and Stuffed Peppers

Actually called Salsa
Pat and her husband are “Winter Texans” visiting our state while the cold does its best to their home state. Through the years, they have discovered brands in the south that some Texans, me included, didn’t know were sold here. One in particular that has become a favorite with them is San Marcos Salsa, which Pat uses in her stuffed pepper recipe. With retirement comes the benefit of time to fill and a budget to stretch. Cooking two meals, at once, can save time even for those that are still in full-time employment , making a “two-fer” is ideal under any circumstance.

San Marcos Salsa may be purchased at HEB grocers in your area…if available. A fairly decent second, would be Goya’s Salsa. Recipes courtesy of Pat from Michigan.

For Goulash:

1 lb ground beef or chuck
1 lrg onion (diced)
3 to 4 cloves garlic or 2 to 3 tsp garlic powder
1 jalapeno (diced)
1 red or green bell pepper (diced)
1-14.05 oz. can tomatoes with chili peppers
1-10.05 oz can tomato soup
1-15 oz can corn
1-15oz can Trappey’s jalapinto beans (optional)
1 & ½ to tbsp chili powder
7 oz Pasta of choice—twist, ears, or rigatoni



In Dutch oven, over medium-heat, add hamburger, onion, garlic, and jalapenos, allow to cook until meat is browned, and onions have become transparent. Drain, add back to pot. Add tomatoes, tomato soup, corn, jalapeno beans, and chili powder. Cook approximately 25 to 30 minutes. Before adding pasta, remove enough to fill peppers.

Pasta should be prepared according to package directions.

For Stuffed Peppers:

San Marcos Salsa or Goya
3 lrg green or red bell peppers
1 pckg boil-n-bag rice
2 cups cheddar cheese

 Prepare rice according to package directions; mix with goulash you set aside. In 9 x 9 casserole dish, add salsa to coat bottom completely. Remove tops, seeds, and ribs from bell peppers; whole or halved, place in casserole dish on top of salsa, add goulash/rice mixture, cover with cheese and bake 35 to 45 minutes.

Note: If using garlic cloves instead of garlic powder, it is necessary to sauté the cloves with the ground beef.

No comments:

Post a Comment