Slow-Cooked Spicy Goulash

  Dinner

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.

Slow-Cooked Spicy Goulash

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TOTAL TIME: Prep: 25 min. Cook: 5-1/2 hours
YIELD: 12 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

Instructions

  • 1. 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.
  • 2. Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.

Nutrition Facts

1 cup: 210 calories, 4g fat (1g saturated fat), 24mg cholesterol, 610mg sodium, 30g carbohydrate (7g sugars, 6g fiber), 15g protein.
Diabetic Exchanges:
2 lean meat, 1.500 starch, 1 vegetable.

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