1 lb Lean Ground Beef (90% lean)
4 14.5 oz cans of Mexican Diced Tomatoes, Undrained
2 16 oz cans kidney beans, rinsed and drained
2 cups Water
1 Medium Onion, chopped
1 Medium Green Pepper, Chopped
¼ cup Vinegar
2 tbsp Chili Powder
2 tsp Beef Bouillon Granules (2 cubes)
1 tsp Dried Basil
1 tsp Dried Parsley Flakes
1 tsp Ground Cumin
¼ tsp Ground Pepper
2 cups Uncooked Elbow Macaroni
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.
Don't Have 5 Hours?
4
If you're running a bit low on time like me today, after you cook the beef add all of the ingredients to the same pan--it needs to be a big pan! Simmer for 10 minutes on medium, then add macaroni and simmer until macaroni is tender. One pan wonder 🙂
Ingredients
1 lb Lean Ground Beef (90% lean)
4 14.5 oz cans of Mexican Diced Tomatoes, Undrained
2 16 oz cans kidney beans, rinsed and drained
2 cups Water
1 Medium Onion, chopped
1 Medium Green Pepper, Chopped
¼ cup Vinegar
2 tbsp Chili Powder
2 tsp Beef Bouillon Granules (2 cubes)
1 tsp Dried Basil
1 tsp Dried Parsley Flakes
1 tsp Ground Cumin
¼ tsp Ground Pepper
2 cups Uncooked Elbow Macaroni
