MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Goulash
Categories: Beef, Vegetables, Beans, Chilies, Pasta
Yield: 12 servings

1 lb Ground round
58 oz (4 cans) Mexican diced
- tomatoes; undrained
32 oz (2 cans) kidney beans;
- rinsed, drained
2 c Water
1 md Onion; chopped
1 md Green pepper; chopped
1/4 c Red wine vinegar
2 tb Chilli spice mix
1 tb Worcestershire sauce
2 ts Beef bouillon granules
1 ts Dried basil
1 ts Dried parsley flakes
1 ts Ground cumin
1/4 ts Pepper
2 c Uncooked elbow macaroni

In a large skillet, cook beef over medium heat until no
longer pink; crumble beef; 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.

Melissa Polk, West Lafayette, Indiana

Makes: 12 servings (3 quarts)

RECIPE FROM: https://www.tasteofhome.com

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