Slow Cooker Mexican Rice Casserole
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 c. water
1 pkg. taco seasoning
1 T. chili powder
1 c. instant rice, uncooked
1 c. fat free shredded Cheddar cheese
Brown ground beef and onions in a nonstick 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.
Yield:8 servings. Nutrition info per serving: 239 calories, 2.5 g. fat, 4.5 g. fiber. (4 WW PPS)
Leave a Reply