Mexican Gulachi Recipe


Preparation Time1 Hr 0 MinCooking Time2 Hr 0 Min
Ready In3 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main Ingredient


 Bacon fat1 Tablespoon
 Ground beef4 Pound, or cubed
 Onion1 Medium, chopped
 Green pepper1 , chopped
 Chili powder2 Teaspoon (Or More)
 Prepared mustard3 Teaspoon
 Onions6 Large, sliced
 Potatoes6 Large, peeled, sliced
 Celery stalks8 , sliced
 Raw rice1 Cup (16 tbs)
 Cooked red kidney beans20 Ounce (No.2, 1 Can, 2 1/2 Cups)
 Condensed tomato soup10 1⁄2 Ounce (1 Can)
 Water10 1⁄2 Ounce
 Tomato sauce8 Ounce, mixed (1 Can)
 Water8 Ounce
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 10758 Calories from Fat 4575

% Daily Value*

Total Fat 509 g783.5%

Saturated Fat 185 g924.9%

Trans Fat 0 g

Cholesterol 1294.3 mg

Sodium 3551.6 mg148%

Total Carbohydrates 1102 g367.3%

Dietary Fiber 177.9 g711.8%

Sugars 159.6 g

Protein 515 g1030.7%

Vitamin A 144.6% Vitamin C 1185.6%

Calcium 139.2% Iron 439%

*Based on a 2000 Calorie diet


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.