Slow-Cooked Spicy Goulash

Total Time Prep: 25 min. Cook: 5-1/2 hours

Yield 8 servings

Ground cumin, chili powder and a can of Mexican diced tomatoes jazz up this goulash recipe. Even the macaroni is prepared in the slow cooker. —Melissa Polk, West Lafayette, Indiana

Ingredients

1 pound lean ground beef (90% lean)
4 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cups water
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup red wine vinegar
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons beef bouillon granules
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon ground cumin
1/4 teaspoon pepper
2 cups uncooked elbow macaroni

Directions

In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. Cover and cook on low for 5-6 hours or until heated through.
Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.

Nutrition Facts

1-1/2 cups: 315 calories, 6g fat (2g saturated fat), 35mg cholesterol, 915mg sodium, 44g carbohydrate (11g sugars, 9g fiber), 23g protein.

Ground cumin, chili powder and a can of Mexican diced tomatoes jazz up this goulash recipe. Even the macaroni is prepared in the slow cooker. —Melissa Polk, West Lafayette, Indiana

Recipe Creator