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SLOW COOKER MEXICAN RICE CASSEROLE
Slow Cooker Mexican Rice Casserole
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PrintINGREDIENTS
- Servings: 8
- 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
DIRECTIONS
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.
Nutrition Information:
239 cal., 2.5 g. fat, 4.5 g. fiber
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