Ingredients
- 1 lb extra lean ground beef, browned and drained
- 2 (10 3/4 ounce) cans tomato soup
- 1 (14 -15 ounce) cans diced tomatoes, undrained
- 2 cups broth ( chicken, beef or vegetable)
- 2 bell peppers, chopped ( I used one green and one red)
- 1 medium onion, chopped
- 1 tablespoon italian seasoning
- 1 (5 -6 ounce) packages Spanish rice mix, uncooked
- grated parmesan cheese, for serving if desired
Directions
- Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking. A 5 or 6-Quart cooker should work.).
- Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft.
- Prepare the rice mix as the package directs. (I needed water and a 14-1/2 ounce can of diced tomatoes for mine.).
- Stir the cooked rice mix into the soup and cook on low for 30 minutes more to blend flavors.
- Serve with Parmesan cheese sprinkled on top, if desired.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.