Slow Cooker Mexican Rice Casserole
1 lb. extra lean ground beef
1 medium onion, chopped
1 large green pepper, chopped
16 oz. can kidney beans, rinsed and drained
14 1/2 oz. can diced tomatoes, undrained
8 oz. can tomato sauce
1/4 cup water
1 pkg. taco seasoning
1 Tbsp. chili powder
1 cup instant rice, uncooked
1 cup fat free shredded Cheddar cheese
Brown ground beef and onions in a non-stick skillet.
Combine all ingredients in slow cooker, except rice and cheese.
Cook on LOW for 8 hours.
Stir in rice; cover and cook until rice is tender.
Sprinkle with cheese; cover and cook until cheese is melted.
239 cal., 2.5 g. fat, 4.5 g. fiber