Easy Cheesy Ground Beef and Rice Crock-Pot

Ingredients:

• 1.5 lbs lean ground beef

• 1 medium onion, chopped

• 1 tsp garlic powder

• 1 tsp dried Italian seasoning

• 1/2 tsp salt (or to taste)

• 1/4 tsp black pepper

• 1 (10.5 oz) can condensed cream of mushroom soup (or cream of celery/chicken)

• 1 (10 oz) can diced tomatoes with green chilies (Rotel), undrained

• 1.5 cups beef broth

• 1 cup whole milk

• 2 cups instant white rice

• 2 cups shredded cheddar cheese (or a cheddar-Monterey Jack blend), divided

• Optional for serving: Fresh parsley, chopped green onions, or a dollop of sour cream

Instructions:

Brown the Beef & Onion:

1. In a large skillet, brown the ground beef and chopped onion over medium-high heat until the beef is no longer pink and the onion is softened.

2. Drain off any excess grease thoroughly.

3. Transfer the browned beef and onion mixture to your slow cooker.

Combine & Cook:

1. To the slow cooker with the beef, add the garlic powder, Italian seasoning, salt, pepper, condensed cream of mushroom soup, undrained diced tomatoes with green chilies, beef broth, and milk. Stir everything well to combine.

2. Cover and cook on HIGH for 2-3 hours or on LOW for 4-5 hours. The mixture should be hot and bubbly.

Add Rice & Cheese:

1. Stir in the instant white rice and 1 cup of the shredded cheddar cheese into the slow cooker. Mix well.

2. Cover and continue to cook on HIGH for another 30-45 minutes, or until the rice is tender and has absorbed most of the liquid.

3. Once the rice is cooked, sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the mixture.

4. Cover again and cook for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Serve:

1. Turn off the slow cooker and let the casserole sit for 5-10 minutes before serving. This allows it to set slightly.

2. Garnish with fresh parsley, chopped green onions, or a dollop of sour cream if desired. Serve hot.

Recipe Notes & Tips

• Spice it Up: For more heat, add an extra pinch of red pepper flakes with the seasonings.

• Vegetable Boost: Feel free to stir in a cup of frozen corn or peas during the last hour of cooking for extra veggies.

• Cheese Choice: While cheddar is classic, a blend of cheddar and Monterey Jack or even a Mexican blend cheese works wonderfully.

• Freezing: Leftovers can be frozen in an airtight container for up to 2-3 months. Thaw overnight in the fridge and reheat gently.