This recipe is part of the Freezer to Slow Cooker, Week 1 meal plan. If you’d like to purchase a printable copy, so you can have everything together on one page, you can for $3.99. The printable menu comes with 6 recipes (and pictures), assembly instructions, shopping list AND freezer labels. Click the “Add to Cart” button below to order your copy:
Before I get to the recipe, many of you have asked me what the best slow cooker you should get is. It varies for every family, but I tell you all about it here: Best Slow Cooker Choices. It all depends on family size and feature preferences.
1 pound ground beef (cooked)
1 medium onion (chopped)
1 small green pepper (chopped)
16 oz can kidney beans (drained and rinsed)
14.5 oz can diced tomatoes
8 oz tomato sauce
1/4 c water
1 pkg taco seasoning
1 T chili powder
1 1/3 c. uncooked instant rice (or 3 c. cooked rice)
1 c. cheddar cheese
Mix all ingredients (but instant rice and cheese) in freezer bag. Put cheese in extra bag and staple onto casserole bag along with bag of rice of using instant. Cook on low for 4-6 hours. If you’re using the instant rice, you’ll want to add the rice about an hour before you’re ready to eat and don’t put in original freezer bag. Top with cheese a few minutes before serving.
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