Ingredients
Scale
- 1 pound lean ground beef (90 percent 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
Instructions
- Cook the Beef: Start by heating a large skillet over medium heat. Add the ground beef and cook until it is no longer pink, breaking it into little crumbles. Drain excess fat.
- Transfer to Slow Cooker: Move the cooked beef to your slow cooker.
- Add Other Ingredients: Add the Mexican diced tomatoes (with juice), kidney beans, water, chopped onion, green pepper, red wine vinegar, chili powder, Worcestershire sauce, bouillon granules, basil, parsley, cumin, and pepper. Stir well.
- Cook on Low: Cover the slow cooker and set it to low. Let it cook for about 5-6 hours.
- Add Macaroni: Stir in the uncooked elbow macaroni and cover again. Cook for another 30 minutes or until macaroni is tender.
- Serve: Stir well and serve hot.
Notes
This dish can be stored in an airtight container in the refrigerator for 3-4 days, or frozen for later use. Serve with crusty bread or a salad for a complete meal.
- Prep Time: 15
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Keywords: goulash, slow cooker, one pot meal, comfort food