Goulash de Chile Verde con Queso

Goulash de Chile Verde con Queso is a hearty, comforting Mexican-inspired dish made with tender meat, roasted green chiles, tomatoes, onions, garlic, warm spices, and plenty of melted cheese. It combines the cozy texture of traditional goulash with the smoky, savory flavor of green chiles.

This one-pot meal is easy enough for a weeknight dinner but satisfying enough for a weekend family meal. The creamy melted cheese on top brings everything together and makes every bite rich and delicious.

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: About 55 minutes
Servings: 6

Ingredients

For the Goulash

• 1½ pounds ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cups chopped green chiles
• 1 can (14–15 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 2 cups beef broth
• 2 cups uncooked elbow macaroni
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder

For the Cheese

• 1½ cups shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese
• ¼ cup shredded mozzarella, optional

Optional Toppings

• Fresh cilantro
• Sliced green onions
• Diced jalapeños
• Sour cream
• Avocado
• Extra shredded cheese
• Fresh lime wedges

Equipment

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon
• Knife
• Cutting board
• Measuring cups and spoons
• Colander, if needed

How to Make Goulash de Chile Verde con Queso

Step 1: Prepare the Ingredients

Dice the onion and mince the garlic.

If using whole roasted green chiles, chop them into small pieces. For a milder dish, remove the seeds before chopping.

Measure the spices and shred the cheese before beginning so everything is ready when needed.

Step 2: Brown the Beef

Heat a large pot over medium-high heat.

Add the olive oil and ground beef.

Cook for approximately 6–8 minutes, breaking the beef apart with a wooden spoon as it cooks.

Continue until the meat is browned and no longer pink.

If there is a large amount of excess grease, carefully drain some of it before continuing.

Step 3: Cook the Onion

Add the diced onion to the browned beef.

Cook for about 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent.

Step 4: Add the Garlic

Add the minced garlic.

Cook for approximately 30–60 seconds, stirring constantly.

Be careful not to burn the garlic.

Step 5: Add the Green Chiles

Stir in the chopped green chiles.

Cook for another 2–3 minutes.

The green chiles give the dish its distinctive smoky, slightly spicy flavor.

Step 6: Add the Seasonings

Add:

• Cumin
• Chili powder
• Smoked paprika
• Oregano
• Garlic powder
• Salt
• Black pepper

Stir thoroughly so the spices coat the beef and vegetables.

Cook for about 30 seconds.

Step 7: Add Tomatoes and Tomato Sauce

Pour in the diced tomatoes and tomato sauce.

Stir well, scraping the bottom of the pot to loosen any browned bits.

These ingredients create the rich tomato base for the goulash.

Step 8: Add Beef Broth

Pour in the beef broth and stir.

Bring the mixture to a gentle boil.

Step 9: Add the Pasta

Add the uncooked elbow macaroni directly to the pot.

Stir well to prevent the pasta from sticking together.

Reduce the heat to medium-low and cover the pot partially.

Step 10: Cook the Goulash

Simmer for approximately 10–15 minutes, stirring every few minutes.

Cook until the macaroni is tender but not mushy.

If the mixture becomes too thick before the pasta is completely cooked, add another ¼–½ cup of broth or water.

Step 11: Check the Seasoning

Taste the goulash.

Add additional salt, black pepper, chili powder, or green chiles if desired.

Remember that the cheese will also add saltiness, so avoid over-seasoning.

Step 12: Add the Cheese

Reduce the heat to low.

Sprinkle the cheddar and Monterey Jack cheese over the top.

Cover the pot for approximately 2–3 minutes, allowing the cheese to melt.

For an extra cheesy dish, gently stir some of the melted cheese into the goulash.

Step 13: Garnish and Serve

Turn off the heat.

Sprinkle fresh cilantro or sliced green onions over the top.

Serve immediately while the cheese is warm and melted.

How to Adjust the Spice Level

The heat level can easily be customized.

Mild

Use mild canned green chiles and avoid jalapeños.

Medium

Use regular green chiles and add a small amount of diced jalapeño.

Spicy

Use hot green chiles, jalapeños, and a pinch of cayenne pepper.

For families with different spice preferences, keep additional sliced jalapeños on the table so everyone can adjust their own bowl.

Best Cheese for Green Chile Goulash

Cheddar works particularly well because it has a strong flavor and melts nicely.

Monterey Jack is excellent for a smoother, creamier texture.

You can also experiment with:

• Pepper Jack
• Colby Jack
• Mexican cheese blend
• Oaxaca cheese
• Mild cheddar

For the best texture, shred cheese from a block rather than relying entirely on pre-shredded cheese.

Using Different Meat

Ground beef is the traditional choice for this version, but you can substitute:

• Ground turkey
• Ground chicken
• Ground pork
• Lean ground beef

If using lean ground turkey or chicken, a little extra olive oil can help maintain moisture.

Vegetarian Version

To make a vegetarian version, replace the ground beef with:

• Black beans
• Pinto beans
• Kidney beans
• Lentils
• Plant-based ground meat

Use vegetable broth instead of beef broth.

Make-Ahead Instructions

Goulash can be prepared ahead of time.

Cook the recipe according to the instructions, allow it to cool, and store it in an airtight container in the refrigerator.

When reheating, add a splash of beef broth or water because the pasta will continue absorbing liquid as it sits.

For the best cheesy texture, you can add fresh cheese when reheating rather than mixing all of it in ahead of time.

Storage

Store leftovers in an airtight container in the refrigerator for approximately 3–4 days.

Allow the food to cool appropriately before refrigerating.

For longer storage, freeze individual portions in freezer-safe containers.

Reheating

Reheat individual servings in the microwave in short intervals, stirring between intervals.

Alternatively, reheat on the stovetop over medium-low heat.

Add a splash of broth or water if the goulash has become too thick.

Helpful Tips

Don’t Overcook the Pasta

The macaroni should be tender but still have some texture. Overcooking can make the finished dish mushy.

Use Enough Liquid

The pasta absorbs a significant amount of broth while cooking. Keep additional broth nearby in case the mixture becomes too thick.

Drain Excess Grease

If your ground beef contains a lot of fat, drain some of it after browning.

Don’t Burn the Spices

Spices only need a short time in the hot pan before the liquid ingredients are added.

Add Cheese at the End

Adding most of the cheese near the end keeps the texture creamy and prevents the cheese from becoming overcooked.

Let It Rest

Allow the finished goulash to rest for about 5 minutes before serving. It will thicken slightly as it cools.

Serving Suggestions

Serve Goulash de Chile Verde con Queso with:

• Warm flour tortillas
• Cornbread
• Green salad
• Roasted vegetables
• Guacamole
• Pico de gallo
• Tortilla chips
• Fresh avocado
• Lime wedges

A simple green salad makes a refreshing contrast to the rich, cheesy goulash.

Frequently Asked Questions

What is Goulash de Chile Verde con Queso?

It is a Mexican-inspired variation of comforting American-style goulash, combining ground meat, pasta, tomatoes, green chiles, spices, and melted cheese.

Can I use canned green chiles?

Yes. Canned diced green chiles are convenient and work very well in this recipe.

Can I use fresh green chiles?

Absolutely. Roast or sauté fresh green chiles first, then remove the stems and chop them before adding them to the dish.

Can I make this without pasta?

Yes. Replace the pasta with cooked rice, potatoes, or beans. Adjust the broth accordingly because different ingredients absorb different amounts of liquid.

Can I make it less spicy?

Yes. Choose mild green chiles, remove jalapeño seeds, and skip cayenne pepper.

Why did my goulash become too thick?

The pasta continues absorbing liquid even after cooking. Simply stir in a little warm beef broth or water until you reach your preferred consistency.

Can I freeze cheesy goulash?

Yes, although pasta can soften somewhat after freezing and reheating. For the best texture, freeze portions without adding all of the cheese, then add fresh cheese during reheating.

Approximate Nutrition

Nutrition will vary depending on the meat, cheese, broth, and portion size.

Per serving, this dish may provide approximately:

• Calories: 500–600
• Protein: 28–35 g
• Carbohydrates: 45–55 g
• Fat: 22–28 g
• Fiber: 4–6 g
• Sodium: Varies by ingredients

Final Thoughts

Goulash de Chile Verde con Queso is a delicious combination of comforting pasta, savory ground beef, flavorful green chiles, tomatoes, aromatic spices, and melted cheese.

It’s easy to customize, simple enough for a busy weeknight, and hearty enough to satisfy the whole family. Adjust the green chiles to your preferred spice level, add your favorite toppings, and serve it hot for the best flavor and texture.