Crock Pot Mexican Casserole |
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Prep Time: 5 Minutes Cook Time: 355 Minutes |
Ready In: 360 Minutes Servings: 8 |
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This recipe is from the 2004 cookbook, Fix-It and Forget-It Lightly . The ideal slow-cooker size for this recipe is 4 or 5 quarts. >>*Please note when using older recipes that crockpots used to cook at much lower temperatures than newer ones. If you bought a crockpot within the last ten years, it will cook hotter and need less cooking time. Ingredients:
1 lb extra lean ground beef |
1 medium onion, chopped |
1 small green bell pepper, chopped |
16 ounces kidney beans, undrained |
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 shredded 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 4-8 hours.
4. Stir in rice, cover, and cook until tender.
5. Sprinkle with cheese.
6. Cover and cook until cheese is melted.
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