Description
This comforting one-pot meal is the ultimate solution for busy weeknights, blending savory ground beef, fluffy long-grain rice, black beans, and vibrant vegetables in a zesty Mexican-spiced sauce. By using your slow cooker as a reliable kitchen teammate, you can enjoy a hearty, protein-packed casserole that nourishes the body and soul without the stress of standing over the stove. It is a perfectly balanced, dump-and-go feast that brings bold flavors and wholesome nutrition to your dinner table effortlessly.
Ingredients
1 lb lean ground beef
1 cup long-grain parboiled rice (uncooked)
1 can (15 oz) black beans, drained and rinsed
1 cup frozen or canned corn
1 bell pepper, diced
1 onion, finely chopped
2 cups beef broth (alcohol-free)
1 can (10 oz) mild red enchilada sauce (alcohol-free)
2 tablespoons taco seasoning
1 cup shredded cheddar or Mexican blend cheese
Optional: fresh cilantro and diced avocado for garnish
Instructions
In a large skillet over medium-high heat, brown the ground beef with the onion and bell pepper until the beef is cooked through, then drain excess fat.
Transfer the beef mixture to the crockpot.
Add the dry rice, black beans, corn, beef broth, enchilada sauce, and taco seasoning to the crockpot.
Stir well to combine all ingredients.
Cover and cook on low for 3 to 4 hours, or until the rice is tender and the liquid is absorbed.
Stir in half of the cheese, then sprinkle the remaining cheese on top.
Cover for 5 minutes until the cheese is melted and bubbly.
Serve warm, topped with cilantro and avocado if desired.
Notes
Use parboiled rice to ensure grains remain distinct and fluffy. If you prefer a crunch, add crushed tortilla chips before serving. Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water to keep the rice moist.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 65mg