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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
    12 servings


  • 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


  • In a large skillet, cook beef over medium heat until no longer pink; 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 cup: 222 calories, 5g fat (2g saturated fat), 23mg cholesterol, 585mg sodium, 30g carbohydrate (7g sugars, 6g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

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Average Rating:
  • Clyde
    Feb 5, 2021

    Substituted 1 TBSP Hungarian paprika for half of the chili powder.. Tuned the spiciness down a bit, and added a layer of flavor.

  • paul111
    Dec 21, 2020

    Love this dish- my favorite Taste of Home recipe.

  • Janet
    Mar 21, 2020

    Good. I over cooked it so the pasta was mushy. Be careful.

  • lilypad144
    May 5, 2015

    I make this recipe weekly. However, I have tweeked it quite a bit. I also add fresh mushrooms and instead of the regular diced tomatoes, I use hot rotel. I also add one addition tablespoon of chili powder. Needless to say, it is so hot, it makes my nose run. But I LOVE spicy foods so it's perfect. Also, the elbow macaroni would always overcook. I would take it out early to avoid this and it would still end up overcooking. Therefore, I now use penne pasta because it is thicker and it almost never gets mushy.

  • lynnhaid
    Oct 17, 2012

    No comment left

  • beeman42
    Oct 10, 2012

    A little watery and bland

  • voodoowitch
    Sep 26, 2012

    I really liked this, my husband however thought it was 'gritty' but I doubt that had anything do with the recipe. Maybe it was the brand of beans or tomatoes I used.... We found it had just the right amount of kick but we eat a lot of spicy foods.

  • minmom
    Sep 4, 2012

    My family raved about this! It is low in fat-but has vibrant flavor and so easy to make!

  • jessescrew
    Nov 20, 2011

    This was very good. Boy, it was spicy-just like it claimed. My husband loved it as he likes spicy food. I really liked it too, even though I don't usually like anything that is too spicy. Will definitely make again.

  • uut4690
    Jan 30, 2011

    I thought this was great and very easy. I liked the calorie count but I added a few calories by dolloping with sour cream. I did not find it too hot but it could have been the sour cream that dampened that as I do not like really hot foods.Changes I made: I used 1T chili powder and 1T of Paprika. I used one can of black beans and one can of kidney beans rather than 2 kidney beans. Yummy.