1 pound ground beef
1 yellow onion diced
3 cloves garlic minced
4 cups beef broth
2 29 oz. cans tomato sauce
1 green bell pepper diced
1 red bell pepper diced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup instant rice uncooked
1 cup shredded cheddar cheese
In a large skillet, add the ground beef on medium-high heat.
Brown the ground beef in larger chunks than you would if it were taco meat.
When browned, remove the beef and drain all but a tablespoon of the fat.
Add in the onion and garlic and cook for 2-3 minutes, when they’ve wilted but not browned.
Add all the ingredients except the cheese into your slow cooker and cook on low for 5-6 hours.
When ready to serve add in the cheddar cheese into the slow cooker, and scoop on more of the soup on top of it.
Don’t stir or the cheese will disappear into the soup.