Mindy here, and Monday's are just crazy around my house. The boys don't have much time between getting home from school and heading off to Boy Scouts, so I either have to plan ahead (which rarely happens on a Monday) or fix something quick. This week, I kind of did both.
This is a dish I normally fix as a skillet meal. This time I decided to put it together in the morning and toss it in the Crock Pot.
First, I brown two pounds of ground beef with one chopped onion.
Drain fat and pour into Crock Pot.
Add one fifteen ounce can of beef broth, one can of Ro-Tel (diced tomatoes with green chilies), I use the mild variety, and one can of whatever corn you like. I found a Chipotle White Corn I thought would be interesting. You can use the Mexican-style corn or just regular corn. Or, skip it all together. You'll also add 1 Tbsp. chili powder and 1/2 tsp. garlic powder.
Stir it all up then mix in one cup of uncooked brown rice.
Cover and cook on high for 4-6 hours. Sprinkle with 1-2 cups shredded cheese during last hour of baking.
Okay, if I hadn't been in such a hurry, and would have planned a little more, I would have added a couple of avocado slices for color. Hubby likes to top his with salsa. You could even add a dollop of sour cream.
Like I said, this can also be made in the skillet. After browning meat, mix in remaining ingredients, bring to a boil, reduce heat, cover, and simmer until rice has absorbed liquid (45-60 minutes). I kind of like it in the Crock Pot, though, so all of the flavors have time to meld and I get that corn flavor throughout.
Also, this is one of those dishes you can make your own. Start with the basics and go from there.
Happy eating, y'all.