300x600
Ingredients
- 1 pound ground beef
- 1 yellow onion diced
- 3 cloves garlic minced
- 4 cups beef broth
- 2 29 oz. cans tomato sauce
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup instant rice uncooked
- 1 cup shredded cheddar cheese
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
- In a large skillet, add the ground beef on medium-high heat.
- Brown the ground beef in larger chunks than you would if it were taco meat.
- When browned, remove the beef and drain all but a tablespoon of the fat.
- Add in the onion and garlic and cook for 2-3 minutes, when they've wilted but not browned.
- Add all the ingredients except the cheese into your slow cooker and cook on low for 5-6 hours.
- When ready to serve add in the cheddar cheese into the slow cooker, and scoop on more of the soup on top of it.
- Don't stir or the cheese will disappear into the soup.
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