Layered Crockpot Beef

One pound of ground beef
4 Tablespoons diced, cooked bacon
2 small diced onions
2 small cans tomato sauce
1/2 cup water
1 teaspoon chili powder
1/2 teaspoon garlic salt and pepper
1 1/3 cups uncooked rice.
1 can corn, drained, or a little over a cup and a half of frozen corn (or cauliflower)
1 cup chopped bell peppers

Crumble ground beef evenly over bottom of the crockpot.
Sprinkle with bacon bits and onion.
In small bowl, mix Tomato sauce, water, and spices.  Pour half over the beef and onion.
Sprinkle rice, and then corn, evenly over the top.
Pour the rest of the tomato sauce mixture evenly over the top.
Spread chopped peppers over this.
Cover, cook on low at least 5 hours.

For once a month cooking, layer this is an ice cream bucket or other container that fits in the crockpot, only layer it *backwards (ending with the ground beef).  Freeze.
The day before you want it, put the ice cream bucket in the fridge to defrost. Run warm water over if you need to, and gently slide it out of the bucket into the crockpot- hence, the reversed layers. (easy does it, don’t break the crockpot). Cook on low about 8 hours if still frozen.

This is a decent one dish meal. If you like sides, bread and butter and fruit would be good, or a nice leafy green salad with roasted beets.

P.S. For a ‘what’s in your hand’ version we substituted the vegetables we had in the fridge for the corn and peppers- options include Carrots, turnips, rutabagas, kohlrabi, and diced bok choy stems.

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