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
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; 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.