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Slow Cooked Cheesy Beef Taco Rice
Who doesn’t love an easy Mexican meal any night of the week. This recipe is budget friendly and one the whole family will LOVE! Put the slow cooker on in the morning and forget about it until dinner! Easy!
This one in our household rarely have any leftover but if you do have leftovers it is delicious the next day and also freezes well.
If you have other veggies that need eating put them in too. Ive been known to add pumpkin, sweet potato, zucchini and beans into this recipe.
- Total Time: 4-8 hours and 15 minutes
Ingredients
Scale
- 800 grams beef strips
- 1 Taco seasoning packet
- 1 Onion chopped
- 1 Red Capsicum Chopped
- 2 cloves garlic Finley chopped
- 400grams tinned tomato or passata
- ¼ cup Tomato Puree
- 300 grams washed rice
- 600mls Chicken or Vegetable stock
- 1 cup Mozella cheese
- Coriander
Instructions
- Place all Beef, onion, garlic, red capsicum, garlic, taco seasoning, tinned tomatoes and tomato puree to the slow cooker.
- Cook on high for 4 hours or low for 6-8.
- Add rice and stock and cook for a further 1hr on high or 2 hours on low.
- Sprinkle over cheese and cook again until melted.
- Serve with a sprinkle of coriander leaves
- Enjoy
- Prep Time: 15 mins
- Cook Time: 4-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Wow! I made this with mince, as that’s what I had at home. It was an absolute hit with my 16, 14, 13, boys. Served with charred wraps and corn chips and a full serve for a second meal. So easy and so so tasty.