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Ingredients3 h 15 m servings 403 cals
Original recipe yields 8 servings
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until lightly browned and crumbly, 5 to 7 minutes. Drain and discard fat.
- Transfer beef to a slow cooker. Add tomatoes, tomato sauce, green bell peppers, water, onions, rice, Worcestershire sauce, chili powder, and hot sauce. Cook on High until rice is tender, about 3 hours. Serve in bowls and top with Cheddar cheese.
- Cook's Notes:
- You can use beef chuck or sirloin instead of ground beef, if desired.
- This can also be cooked on Low for 8 hours.
Per Serving: 403 calories; 19.1 g fat; 31.5 g carbohydrates; 26.6 g protein; 86 mg cholesterol; 660 mg sodium. Full nutrition