Mexican Casserole slow cooker

Mexican Casserole
Fix-It and Forget-It Lightly, page 178
Makes 8 servings
Ideal slow cooker size: 4- or 5-quart

Ingredients:
1 lb. extra-lean ground beef
1 medium-sized onion, chopped
1 small green bell pepper, chopped
16-oz. can kidney beans, rinsed and drained
14-½ oz. can diced tomatoes, undrained
8-oz. can tomato sauce
¼ cup water
1 envelope reduced-sodium taco seasoning
1 Tbsp. chili powder
1⅓ cups instant rice, uncooked
1 cup low-fat cheddar cheese

1. Brown ground beef and onion in nonstick skillet.
2. Combine all ingredients in slow cooker except rice and cheese.
3. Cook on low 8-9 hours.
4. Stir in rice, cover, and cook until tender.
5. Sprinkle with cheese. Cover and cook until cheese is melted. Serve.

Per Serving: 270 calories (60 calories from fat), 7g total fat (3g saturated, 0g trans), 25mg cholesterol, 820mg sodium, 32g total carbohydrate (5g fiber, 3g sugar) 21g protein, 25%DV vitamin A, 20%DV vitamin C, 15%DV calcium, 20%DV iron.