Ingredients
Scale
- 2 pounds lean ground beef
- 1 onion diced
- 4 cloves garlic minced
- 1 ounce taco seasoning
- 15 ounces black beans rinsed and drained
- 10 ounces red enchilada sauce
- 10 ounces tomatoes and green chilies diced
- 10 ounces frozen corn kernels
- 1 ½ cups beef broth or water
- 1 cup long grain white rice (parboiled) uncooked
- 1 large green bell pepper diced
- 1 large red bell pepper diced
- 1 cup mexican/fiesta blend cheese shredded
Instructions
- Heat a large skillet over medium-high heat and cook the ground beef until no longer pink, draining any excess grease.
- Add the diced onions and minced garlic to the skillet, cooking until the onions have softened.
- Stir in the taco seasoning, then transfer the mixture to the Crockpot.
- Add the black beans, red enchilada sauce, diced tomatoes and green chilies, frozen corn, beef broth, uncooked rice, and both diced bell peppers to the Crockpot. Mix well.
- Cover and cook on low for 4-5 hours or on high for 2 ½-3 hours, until the rice is tender.
- Once cooked, sprinkle the shredded cheese on top and cover for about 5 minutes to allow it to melt.
- Serve hot with your favorite toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, consider adding diced jalapeños or a splash of lime juice.
You can substitute ground turkey for a leaner option.
Top with sour cream, avocado, or cilantro for added freshness.
- Prep Time: 15 minutes
- Cook Time: 255 minutes
- Category: Dinner
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 80mg