Shelly's Recipe

MEXICAN BEANS AND RICE WITH SPICY MEATBALLS (Crock pot)

Category: Casseroles - Beef

1 lb lean ground beef
2 (1 1/4 oz) pkg taco seasoning mix
1/2 cup chopped fresh parsley or cilantro
1/2 cup plain bread crumbs
1/3 cup finely chopped carrots
3 1/2 cups water
1 (2 1/4 oz) can sliced ripe olives, drained
1 (7 oz) can diced green chilies
6 clove garlic, minced
1 red bell pepper, diced
2 cups converted white rice
1 (15 oz) can kidney beans, rinsed and drained

Meatballs: Combine beef, 1/2 pkg taco seasoning mix, next 3 ingredients and 1/2 cup water. Roll into 24 meatballs. Set aside.

Beans and Rice: In a crock pot, mix remaining 3 cups water and remaining taco seasoning mix, olives, green chilies, garlic, bell pepper and rice. Gently puch the meatballs down into the mixture.

Cover and cook on the low heat setting 4 hours or until the rice is just tender and the meatballs are cooked through. Gently stir in the beans. Cover and cook 30 minutes longer. Serves 6-8