Slow Cooker Taco Casserole
1 1/2 pounds ground beef
1/2 large red onion, chopped
2 cups corn
1 can black beans (drained)
2 cans diced tomatoes with green chilis
1 package taco seasoning
2 cups of cooked bown rice
8 ounces shredded cheddar
3 green onions, thinly sliced
Brown the ground beef over medium heat. Add red onion and reduce
heat; cook until onion is tender. Transfer to casserole slow cooker. (If you
don’t have one, this recipe will probably work in a traditional slow cooker.
The casserole shape just makes it easier to serve.) Add corn, beans, tomatoes,
seasoning and rice. Gently toss to combine. Top with cheese and cook on low 4
hours or on high 2 hours. Serve hot with tortilla chips, sour cream, and more
shredded cheddar.