Goulash

Green Chiles: The heat level will depend on the chile variety and the enchilada sauce. Use mild green chiles for gentler heat or a medium variety for a warmer finished dish.
Simmering: Keep the goulash at a gentle uncovered simmer rather than a hard boil. The beans and sauce continue thickening during the five-minute rest.
Sauce: If the enchilada sauce still tastes sharper than desired after the full simmer, an optional spoonful of tomato sauce can be stirred in and simmered for 2 additional minutes.
Make Ahead: The goulash may be prepared 1 day ahead. Cool it promptly, cover, and refrigerate. Reheat gently over medium-low heat, stirring occasionally.
Storage and Reheating: Refrigerate leftovers within 2 hours and use within 3–4 days. Freeze in an airtight container for up to 2–3 months for best quality. Reheat leftovers to 165°F before serving.
Serving Suggestions: Serve over mashed potatoes or rice, or alongside Molasses Corn Bread with Orange Butter or Steamed Veggies .

Name: Goulash
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tablespoon vegetable oil; 1 whole yellow onion; 2 cloves garlic cloves; 1 pound ground beef; 1 can diced tomatoes; 1 can pinto beans; 3 whole green chiles; 1 can green enchilada sauce; 1 teaspoon chili powder; to taste salt; to taste black pepper; cheddar cheese; scallions; sour cream

This goulash takes its cue from green enchilada sauce, simmering into a thick, chile-warm skillet supper. Spoon it over rice and let the sauce settle into every grain.

By Betty Lou Gardner45 minUpdated 2026-08-25

This Goulash sits somewhere between chili and a skillet supper, with ground beef, pinto beans, tomatoes, green chiles, and green enchilada sauce cooked down until thick and hearty. It is an easy one-pot meal that’s especially good over mashed potatoes, rice, or with a piece of bread for soaking up the sauce.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I let this stand a few minutes before serving because the sauce always thickens more than it looks like it will. I put it over mashed potatoes if there are any in the refrigerator. I don’t bother making a small batch.