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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Melissa Polk, West Lafayette, Indiana Ingredients:
1 pound ground beef |
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 |
Directions:
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.
2. Cover and cook on low for 5-6 hours or until heated through.
3. Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender. Yield: 12 servings.
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