Slow Cooker Mexican Rice Casserole
CATEGORIES
INGREDIENTS
  • 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
  1. Brown ground beef and onions in a non-stick 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 rice is tender.
  5. Sprinkle with cheese; cover and cook until cheese is melted.
  6. Nutrition Information:
  7. 239 cal., 2.5 g. fat, 4.5 g. fiber