Crock Pot Taco Casserole
Servings: 8

1 pound ground beef
1/2 onion (chopped)
1 cup corn
1 can black beans (drained and rinsed)
1 can diced tomatoes with green chilis
1/2 package Taco seasoning (or 2 tablespoons of homemade taco seasoning)
1 teaspoon garlic salt
4 cups rice (cooked)
8 oz cheddar cheese (shredded)

Brown the ground beef with the onions in a large skillet over medium heat.

Drain off any excess grease.

Stir in the corn, black beans, diced tomatoes with green chilis and taco seasoning.

Spray your crock pot insert with a non-stick cooking spray.

Spread the cooked rice in the bottom of the crock pot.

Sprinkle with garlic salt on top of the rice.

Spoon the meat mixture over the rice.

Cover and cook on high for 2 hours.

Then stir the mixture in the crock pot. Gently stir in half of the cheddar cheese.

Sprinkle the remaining cheese on top. Cover and cook on low for 5-10 minutes until the cheese is melted.

Then the meal is ready to serve and enjoy!


Notes
Refrigerate the leftovers in an airtight container for up to 5 days.