Mexican Casserole

I don't have the original website that this recipe came from.

Write on gallon-sized Ziploc bag: Mexican Casserole,  Cook on low 4-6 hours

Put Ziploc bag inside a large pitcher and wrap the edges of the bag around the pitcher.  Put all of the ingredients inside the bag.

1 pound ground beef (cooked)

1 medium onion (chopped) 1 small green pepper (chopped) 16 oz can kidney beans (drained and rinsed) 14.5 oz can diced tomatoes 8 oz tomato sauce 1/4 c water 1 pkg taco seasoning 1 T chili powder

1 1/3 c. uncooked instant rice (or 3 c. cooked rice)

1 c. cheddar cheese

Mix all ingredients (but instant rice and cheese) in freezer bag.  Put cheese in extra bag and staple onto casserole bag along with bag of rice of using instant.  Cook on low for 4-6 hours. If you’re using the instant rice, you’ll want to add the rice about an hour before you’re ready to eat and don’t put in original freezer bag.  Top with cheese a few minutes before serving. 

We didn't add the rice.  Just used this as taco night filling.