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