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Slow Cooker Mexican Beef Rice Casserole
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- #80264
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 pound lean ground beef
1 medium onion, chopped
1 large green bell pepper, chopped
1 can (16 ounce size) kidney beans, rinsed and drained
1 can (14.5 ounce size) diced tomatoes, undrained
1 can (8 ounce size) tomato sauce
1/4 cup water
1 package taco seasoning mix
1 tablespoon chili powder
1 cup instant rice, uncooked
1 cup shredded cheddar cheese
directions
In a non-stick skillet, brown beef, onions and peppers.
Combine all ingredients in a slow cooker, except for rice. Cook on low for 8 hours.
Stir in rice, cover and cook until rice is tender (about 15 minutes).
Pass cheese at the table.
added by
salty8
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
347 calories, 17 grams fat, 29 grams carbohydrates, 19 grams protein per serving.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beer makes batters better, meat more tender, and sauces more flavorful.
see more crock pot beef recipes
reviews & comments
October 19, 2013
This is an awesome mexican casserole recipe for the slow cooker. I added a couple tablespoons of cumin to give it more of that mexican flavor, but that's just my personal preference.