Mexican CasseroleSubmitted by: MKNIOLA
IntroductionIdeal slow cooker size: 4- or 5- qt Ideal slow cooker size: 4- or 5- qt
1 lb extra-lean ground beef
1/2 medium sized onion, chopped
1 small green pepper, chopped
16-oz can white kidney beans, rinsed and drained
14 1/2 oz-can diced tomatoes, undrained
8-oz can tomato sauce
1/4 cup water
1 enevelope reduced-sodium taco seasoning
1 Tbsp chili powder
1 1/3 cups instant brown rice, uncooked
1 cup fat-free cheddar cheese
2. Combine all ingredients in slow cooker except rice and cheese.
3. Cook on low 8-9 hours.
4. Stir in rice, cover, and cook until tender.
5. Sprinkle with cheese. Cover and cook until cheese is melted. Serve
Number of Servings: 8
Recipe submitted by SparkPeople user MKNIOLA.
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This was pretty delicious. I made it on the stove top at home after work since I didn't have time to prep it in the slow cooker before - just cooked the rice separately, let it all boil then simmer for about 20 minutes, added the cheese and stirred for about five minutes. Needed more cheese though. - 4/12/07