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Slow Cooker Mexican Rice Casserole

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Serves 8 | Prep Time | Cook Time

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Ingredients You'll Need

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.

Nutrition Information:

239 cal., 2.5 g. fat, 4.5 g. fiber

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