When it comes to feeding an army, it can be intimidating to make something that meets everyone’s various needs and flavor preferences, not to mention making it easy on yourself to actually create said meal. So often I forget to use that one amazing invention that I have in the cabinets of my kitchen: my Crockpot.
That’s not to say this machine doesn’t get any use. It certainly pulls its weight when it comes time for soup season, and I have a batch of chicken stock cooking in it weekly, but otherwise it stays locked up in its own storage cubby, just waiting to be pulled out again.
Did you even know that you could make rice in a crockpot? I certainly never thought that I could, or that it would be delicious to boot, but I’m here to tell you it can be done. Not only CAN it be done, but it SHOULD!
I love this recipe for many reasons: it feeds a ton of people really well, on a budget, deliciously, and is always a crowd pleaser. I like to make the recipe as directed and then set out a ton of toppings to go on top, similar to what you would do with chili. Extra cheese, sour cream, guacamole, chips, chopped tomatoes, diced onions, corn - the sky is the limit! Then just sit back and enjoy with people you love.
TACO RICE CASSEROLE
- 2 cups Riceland long grain white rice
- 2 pounds ground beef, ground turkey, or ground chicken
- 2 (1.25 oz) packages taco seasoning of choice
- 2 (15 oz) cans black beans, drained
- 4 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups mild cheddar cheese
- Brown the ground meat and drain.
- Add the taco seasoning, rice, black beans, chicken stock, salt and pepper and stir to combine.
- Liberally spray the inside of your crockpot with nonstick spray.
- Pour the rice mixture into the prepared crockpot.
- Stir once with a spoon to evenly distribute the rice.
- Cook on low for 3 hours until the liquid is absorbed by the rice.
- Remove the lid, sprinkle the top evenly with cheese, and cook an addition 5-10 minutes just until the cheese is melted.
- Serve hot with toppings of choice.
post and recipe by The Women Bloggers member Heather Disarro of HeathersDish.com