Slow Cooker Mexican Cheesy Beef

Ingredients

• 500 g beef mince
• 30 g taco seasoning (30–50g)
• 1 brown onion (diced)
• 1 red capsicum (diced)
• 3 garlic cloves (finely chopped)
• 400 g tinned tomatoes
• 3 tbsp tomato paste (or Mediterranean Meal Base)
• 0.5 tsp salt
• 1 tsp cracked black pepper
• 300 g uncooked jasmine rice
• 600 ml beef stock (600–750ml; add a splash more if needed)
• 400 g tinned corn (drained)
• 400 g black beans (drained and rinsed)
• 2 cup grated cheese

Steps

1. 1

   Add the beef mince, taco seasoning, diced onion, diced red capsicum, finely chopped garlic, tinned tomatoes, tomato paste (or Mediterranean Meal Base), salt, and cracked black pepper to the slow cooker.

2. 2

   Stir the mixture well, using a spoon to break up the beef mince into small pieces.

3. 3

   Cover the slow cooker and cook on HIGH for 3 hours.

4. 4

   Stir in the uncooked jasmine rice, beef stock, drained corn, and rinsed black beans.

5. 5

   Ensure the rice is fully submerged in the liquid. If it looks too dry, add a splash more beef stock.

6. 6

   Cover and cook on HIGH for a further 1 to 1.5 hours, stirring occasionally, until the rice is tender and the liquid is absorbed.

7. 7

   Sprinkle the grated cheese evenly over the top of the beef and rice mixture.

8. 8

   Cover with the lid until the cheese has melted, or if using an oven-safe slow cooker insert, place it under the oven grill (broiler) for a few minutes until the cheese is golden and bubbling.

9. 9

   Serve hot with a fresh green salad on the side.

Notes

The author suggests using a Mediterranean Meal Base as an alternative to tomato paste. For the cheese topping, you can either let it melt under the residual heat of the slow cooker or brown it under a grill if your insert is oven-safe.

Nutrition per serving

• main
• slow-cooker
• Mexican
• beef
• dinner
• one-pot