Save on Pinterest

Slow-Cooked Spicy Goulash

Ground cumin, chili powder and a can of Mexican diced tomatoes jazz up my goulash recipe. Even the elbow macaroni is prepared in the slow cooker. —Melissa Polk, West Lafayette, Indiana
  • Total Time
    Prep: 25 min. Cook: 5-1/2 hours
  • Makes
    8 servings

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; crumble meat; 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.

Recommended Video