Slow Cooker Southwestern Casserole

By á-27074

Ingredients

• 1 pound ground beef, browned
• 1.25 cups onion, chopped
• 1.5 cups green pepper, chopped
• 0.5 cup corn, frozen
• 16 ounces kidney beans, drained & rinsed
• 14.5 ounces diced tomatoes
• 8 ounces tomato sauce
• 0.25 cup water
• 1 Tablespoon chili powder
• 1 teaspoon cumin
• 2 Tablespoons cilantro, chopped
• 1 cup uncooked instant brown rice
• 1 cup cheddar cheese, shredded

Preparation

Step 1

Place all ingredients in slow cooker, except shredded cheddar cheese. Stir to combine ingredients. Cook on low 6-8 hours or until heated through and rice is tender. Top with cheese before serving.

Freezing Directions:
If already cooked, divide into freezer containers and freeze. Instead of cooking, place cheddar cheese in a pint size freezer storage bag.

Place all remaining ingredients in a gallon size freezer bag, placing smaller bag of cheese inside larger bag before sealing.

Label and freeze. To serve, thaw. Pour contents of gallon freezer bag into crockpot. Cook on low 6-8 hours or until heated through and rice is tender. Top with cheese before serving.