Mexican "Goulash"
We grew up calling it "Mexican Goulash".. but now that I'm an adult and have made actual Goulashes, I realize that the name of this dish is not actually accurate! If you know what this dish is really called, please let me know in the comments!
Course Main Course
Cuisine American, Mexican
- 1 large can of peeled potatoes Or you can boil and peel your own, about 3-4
- 1 large onion
- 1 Tbsp butter
- 1/4 cup uncooked rice
- 1 can red kidney beans
- 1 can tomato sauce
- 8 oz of shredded cheese I recommend the Mexican blend
Preheat your oven to either 350 or 400, depending on your cook time.
Slice the potatoes thinly and cover the bottom of your greased/sprayed baking dish with one layer of slices.
Chop your onion and sauté in butter over medium heat in a skillet. Stir often, cook until translucent. Layer onions over potatoes in the baking dish.
Add rice and beans over onions.
Pour can of tomato sauce into a bowl. Fill tomato can with water and pour into the tomato sauce and mix. Once combined, pour tomato mixture over rice and beans.
Cover and cook at 350 for 2 hours or at 400 for 1 hour. Take out and cover with cheese. Cook for 5 more minutes or until cheese is melted.