Chuck Wagon Goulash
Submitted by newyorkrich
Hearty ground beef and spaghetti casserole loaded with red beans, fresh tomatoes, jalapeños, and cilantro, baked bubbly with melted cheese on top. Feeds a crowd in about an hour.
YIELD
8 servingsPREP
10 minCOOK
40 minREADY
1 hrsThis is the kind of one-pan supper that feeds a hungry crew without any fuss. Ground beef, red beans, spaghetti, and fresh tomatoes all get tossed together with jalapeños, cilantro, and a kick of cayenne, then baked until everything is hot and bubbly.
Think of it as chili meets pasta bake meets the Old West. It’s stick-to-your-ribs comfort food that comes together fast and stretches to serve eight easily.
Pile grated cheese on top for the last fifteen minutes of baking and let it get golden and crusty. Serve it straight from the dish with some cornbread on the side and call it done.
Kitchen Tips
- Brown the beef in batches if your skillet is crowded. You want a sear, not a steam.
- Cook the spaghetti just short of al dente since it finishes cooking in the oven.
- Dial the heat up or down by adjusting the jalapeños and cayenne to your crowd’s spice tolerance.
- Leftovers reheat well the next day. The flavors actually get better overnight.
Ingredients
Directions
Brown ground beef lightly in oil, add onion and celery and cook until onion is yellow and celery is soft.
Add beans, tomatoes, cilantro, jalapeno’s and spaghetti and seasoning; place in a 9 ½×13 inch casserole.
Bake at 350℉ (180℃) F until hot and bubbly.
Grated cheese may be put on top last 15 minutes of baking.
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