Ingredients

The following ingredients have 10 Servings
  • 1 pound extra lean ground beef, browned and drained
  • 2 cans (10-3/4 ounces each) tomato soup
  • 1 can (14 to 15 ounces) diced tomatoes, undrained
  • 2 cups broth (chicken, beef or vegetable)
  • 2 bell peppers chopped (I used one green and one red)
  • 1 medium onion, chopped
  • 1 tablespoon Italian Seasoning
  • 1 package (5 to 6 ounces) Spanish rice mix, uncooked
  • Grated Parmesan cheese for serving, if desired

Instruction

  • Ideal slow cooker size: 5- to 6-Quart.
  • Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking.)
  • Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft.
  • Prepare the rice mix as the package directs. (I needed water and a 14-1/2-ounce can of diced tomatoes for mine.)
  • Stir the cooked rice mix into the soup and cook on low for 30 minutes more to blend flavors.
  • Serve with Parmesan cheese sprinkled on top, if desired.