Ingredients
1lbground beef
1yellow onion,diced
3clovesgarlic,minced
4cupsbeef broth
58oztomato sauce,(2 cans)
1green bell pepper,diced
1red bell pepper,diced
1tspdried oregano
1tspdried basil
½tspsalt
¼tsppepper
1cupinstant rice,uncooked
1cupcheddar cheese,shredded
Preparation
In a large skillet, add the ground beef on medium-high heat.
Brown the ground beef in larger chunks than usual if it were taco meat.
When browned, remove the beef and drain, leaving 1 tablespoon of the fat.
Add in the onion and garlic and cook for 2 to 3 minutes, until wilted but not browned.
Add all the ingredients except the cheese into the slow cooker and cook on Low for 5 to 6 hours.
When ready to serve, add the cheddar cheese into the slow cooker, and scoop on more of the soup on top of it. Don’t stir or the cheese will disappear into the soup.
