Ingredients
1-1/2 pounds lean ground beef (90% lean)1 large onion, chopped2 cans (14-1/2 ounces each) diced tomatoes, undrained1 package (16 ounces) frozen corn1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) chicken broth1 can (10 ounces) diced tomatoes and green chiles, undrained1 teaspoon garlic powder1-1/2 teaspoons salt-free Southwest chipotle seasoning blend1-1/2 cups cooked rice1/4 cup shredded cheddar cheese
Preparation
In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain.
Transfer to a 5-qt. slow cooker. Stir in the next seven ingredients. Cover and cook on low 6-8 hours or until heated through.
Stir in rice; heat through. Sprinkle each serving with cheese.
