Slow Cooker Cheesy Mexican Beef & Rice
Slow Cooker Cheesy Mexican Beef & Rice
Ingredients
- 500 g beef mince, 5% fat
- 1 onion, chopped
- 1 taco seasoning sachet
- 2 tablespoons chipotle paste
- 1 fresh chilli, chopped
- 2 mixed bell peppers
- 400 g passata
- 1 tablespoon tomato purée
- 200 g white rice, uncooked
- 1 tin black beans or kidney beans, 400g
- 600 ml beef stock
- 80 g lighter mozzarella
Instructions
- 1
Add the beef mince, chopped onion, taco seasoning sachet, chipotle paste, chopped fresh chilli, mixed bell peppers, passata, tomato purée, and 600ml beef stock to your slow cooker. Stir everything together well to combine.
⏱️ 10 min
- 2
Cook the mixture on the High setting for 4 hours, or on the Low setting for 8 hours.
⏱️ 240 min
- 3
Approximately 30 minutes before you plan to serve, stir in the 200g uncooked white rice and the 400g tin of black beans (or kidney beans) into the slow cooker. If the mixture seems too thick, you may add a splash of extra stock at this point, as needed.
⏱️ 5 min
- 4
Place the lid back on the slow cooker and allow the rice to cook through for the remaining 30 minutes.
⏱️ 30 min
- 5
Once the rice is cooked and tender, sprinkle the 80g of lighter mozzarella evenly over the top of the beef and rice mixture.
⏱️ 1 min
- 6
Carefully transfer the slow cooker bowl (ensure it is oven-safe) and place it under a preheated grill for 2–5 minutes, or until the mozzarella is golden brown and bubbly.
⏱️ 5 min
- 7
Serve immediately with your favorite toppings such as salsa, sour cream, and avocado. Enjoy!
⏱️ 1 min
Kitchen Tools
Slow Cooker Cheesy Mexican Beef & Rice
- 500 g beef mince, 5% fat
- 1 onion, chopped
- 1 taco seasoning sachet
- 2 tablespoons chipotle paste
- 1 fresh chilli, chopped
- 2 mixed bell peppers
- 400 g passata
- 1 tablespoon tomato purée
- 200 g white rice, uncooked
- 1 tin black beans or kidney beans, 400g
- 600 ml beef stock
- 80 g lighter mozzarella
Instructions
- 1
Add the beef mince, chopped onion, taco seasoning sachet, chipotle paste, chopped fresh chilli, mixed bell peppers, passata, tomato purée, and 600ml beef stock to your slow cooker. Stir everything together well to combine.
⏱️ 10 min - 2
Cook the mixture on the High setting for 4 hours, or on the Low setting for 8 hours.
⏱️ 240 min - 3
Approximately 30 minutes before you plan to serve, stir in the 200g uncooked white rice and the 400g tin of black beans (or kidney beans) into the slow cooker. If the mixture seems too thick, you may add a splash of extra stock at this point, as needed.
⏱️ 5 min - 4
Place the lid back on the slow cooker and allow the rice to cook through for the remaining 30 minutes.
⏱️ 30 min - 5
Once the rice is cooked and tender, sprinkle the 80g of lighter mozzarella evenly over the top of the beef and rice mixture.
⏱️ 1 min - 6
Carefully transfer the slow cooker bowl (ensure it is oven-safe) and place it under a preheated grill for 2–5 minutes, or until the mozzarella is golden brown and bubbly.
⏱️ 5 min - 7
Serve immediately with your favorite toppings such as salsa, sour cream, and avocado. Enjoy!
⏱️ 1 min