Crock Pot Mexican Rice Veggie Bake Recipe
Crock Pot Mexican Rice Veggie Bake layers vegetables, beans, salsa, rice and cheese together into a delicious crock pot casserole. Kids of all ages love this crock pot side dish for taco night.
Green Bell Pepper
Peeled and Finely Chopped
Can Refried Beans
Can Black Beans
Drained and Rinsed
Shredded Cheddar Cheese.
In a skillet or browning slow cooker, saute vegetables in oil until they are tender.
In a large bowl, place remaining ingredients (minus the cheese) and mix in vegetables until mixed well.
Layer half of the mixture into a lined or greased slow cooker.
Layer half of the cheese.
Cover and cook on low for 2-3 hours.
This recipe was adapted from one found in
150 Recipes in a 13 x 9 Pan
We used a
to chop up all our veggies very fine.
We like to use our
6 quart non-stick slow cookers
for this dish but any 6-quart slow cooker that has been sprayed with cooking spray or lined should work fine! (Psst...
disposable liner fans
, have you seen the
new reusable liners
? We love ours!
As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should
always be tested first in your own slow cooker and time adjusted as needed
Found on RecipesThatCrock.com