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Mexican Gulachi

Barbecue.Master's picture
  Bacon fat 1 Tablespoon
  Ground beef 4 Pound, or cubed
  Onion 1 Medium, chopped
  Green pepper 1 , chopped
  Chili powder 2 Teaspoon (Or More)
  Prepared mustard 3 Teaspoon
  Onions 6 Large, sliced
  Potatoes 6 Large, peeled, sliced
  Celery stalks 8 , sliced
  Raw rice 1 Cup (16 tbs)
  Cooked red kidney beans 20 Ounce (No.2, 1 Can, 2 1/2 Cups)
  Condensed tomato soup 10 1⁄2 Ounce (1 Can)
  Water 10 1⁄2 Ounce
  Tomato sauce 8 Ounce, mixed (1 Can)
  Water 8 Ounce
  Salt To Taste
  Pepper To Taste

For this recipe you will need first a large iron kettle which can be hung over the fire in an outdoor fireplace or buried in the barbecue coals.
Grease the kettle generously with bacon fat.
Mix the beef, chopped onion, green pepper, chili powder, and prepared mustard.
Cover the bottom of the kettle with the sliced onions; sprinkle with salt and pepper.
Over the onions arrange the potatoes; salt and pepper these, also.
Cover the potatoes with the seasoned beef, then add the celery, next the rice, and last the beans.
Over all pour the diluted tomato soup and tomato sauce.
Cover tightly and cook over an outdoor fire or in a barbecue pit, forgetting about it for about 4 or 5 hours.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
60 Minutes
Cook Time: 
120 Minutes
Ready In: 
180 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 897 Calories from Fat 381

% Daily Value*

Total Fat 42 g65.3%

Saturated Fat 15.4 g77.1%

Trans Fat 0 g

Cholesterol 107.9 mg36%

Sodium 296 mg12.3%

Total Carbohydrates 92 g30.6%

Dietary Fiber 14.8 g59.3%

Sugars 13.3 g

Protein 43 g85.9%

Vitamin A 12% Vitamin C 98.8%

Calcium 11.6% Iron 36.6%

*Based on a 2000 Calorie diet

Mexican Gulachi Recipe