Mexican Rice Casserole

Made this today–it’s very good!

Mexican Rice Casserole
1/2 pound lean ground beef
2 TB diced onion1 large green pepper, chopped
16 oz can kidney beans, rinsed and drained
14.5 oz can diced tomatoes, undrained
8 oz can tomato sauce
1/4 cup water
1 package taco seasoning
1 tablespoon chili powder
1 cup instant rice, uncooked

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).
Yield: 6 servings. Per serving (about 1 cup)= 272 Calories; 2g Fat (6.9% calories from fat); 10g Protein; 38g Carbohydrate; 6g Dietary Fiber; 10mg Cholesterol; 578mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

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