Mexican Casserole


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 216.0
  • Total Fat: 6.5 g
  • Cholesterol: 38.3 mg
  • Sodium: 470.1 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 5.4 g
  • Protein: 19.6 g

View full nutritional breakdown of Mexican Casserole calories by ingredient
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Ideal slow cooker size: 4- or 5- qt Ideal slow cooker size: 4- or 5- qt
Number of Servings: 8


    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


1. Brown ground beef and onion in nonstick skillet
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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Member Ratings For This Recipe

  • My kids loved it and had seconds. I will definitely make it again. - 4/3/08

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  • Great dish - 3/2/08

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  • I ended up cooking the rice for about 6-7minutes and it turned out great.
    Great if your looking for a fast and healthy meal! - 10/5/07

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  • I've made this it from Fix it and Forget it Lightly. - 4/26/07

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  • I absolutely love this - was surprised how much flavor it had after adding the cheese. Cooking it in the slow cooker allows the flavors to meld together perfectly. - 4/23/07

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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

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