Tuesday, April 1, 2014

Mexican Casserole

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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