Crock Pot Mexican Casserole - cooking recipe

Ingredients

1 lb extra lean ground beef
1 medium onion, chopped
1 small green bell pepper, chopped
16 ounces kidney beans, undrained
14 1/2 ounces diced tomatoes, undrained
8 ounces tomato sauce
1/4 cup water
1 (1 ounce) envelope reduced sodium taco seasoning
1 tablespoon chili powder
1 1/3 cups instant rice, uncooked
1 cup shredded cheddar cheese

Preparation

Brown ground beef and onion in nonstick skillet.
Combine all ingredients in slow cooker, except rice and cheese.
Cook on low for 4-8 hours.
Stir in rice, cover, and cook until tender.
Sprinkle with cheese.
Cover and cook until cheese is melted.