Yield: 1 servings
Measure | Ingredient |
---|---|
2 pounds | Ground chuck 1 cup water |
\N \N | Or beef |
2 mediums | Onions, chopped 2 1/2 teaspoons salt |
2 eaches | Green peppers, chopped |
1 each | 28-ounce can tomatoes sauce |
1 each | 8-ounce can tomato sauce 1 cup raw rice (converted) |
2½ teaspoon | Chili powder |
2 teaspoons | Worcestershire |
Brown beef in skillet and drain off fat. Put all ingredients in CROCK-POT. Stir thoroughly. Cover and cook on Low 6 to 8 hours.
(High: 3 hours). From Rival Crock-pot cook book, date unknown From the files of Earl Shelsby
Submitted By INGE FRONDA On 02-21-95