Crock Pot Mexican Casserole

DesertRose15's Note:

This recipe is from the cookbook, "Fix-It and Forget-It Lightly". The ideal slow-cooker size for this recipe is 4 or 5 quarts.

• Total Time: 8 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 8

• 1 lb extra lean ground beef
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 16 ounces kidney beans, rinsed and drained
• 14 1/2 ounces diced tomatoes, undrained
• 8 ounces tomato sauce
• 1/4 cup water
• 1 (1 ounce) envelope reduced sodium taco seasoning
• 1 tablespoon chili powder
• 1 1/3 cups instant rice, uncooked
• 1 cup low-fat cheddar cheese

Directions:

1. Brown ground beef and onion in nonstick skillet.
2. Combine all ingredients in slow cooker, except rice and cheese.
3. Cook on low for 8 hours.
4. Stir in rice, cover, and cook until tender.
5. Sprinkle with cheese.
6. Cover and cook until cheese is melted.

Reviews

[morgainegeiser]

This was easy to throw together and the ingredients matched well. It was a nice spicy quick one pot meal. Only thing is I don't think it really needed to be cooked on low for 8 hours, after a few hours the peppers were done and it was ready to have the rice added.