Meatballs: in a medium bowl, combine ground beef, 1/2 package taco seasoning mix, cilantro, bread crumbs, carrots, and 1/2 cup water. Mix to blend well. Without pressing too hard, roll into 24 balls about 1-1/2 inches in diameter. Set aside.
Beans and rice: In a 4- or 5-quart electric slow cooker, mix together the remaining 3 cups water with the remaining taco seasoning mix, olives, green chiles, garlic, bell pepper, and rice. Gently -very gently- push the meatballs down into the rice mixture.
Cover and cook on the low heat setting of a slow cooker for 4 hours, or until the rice is just tender and the meatballs are cooked through.
Gently stir in the beans. Cover and cook 30 minutes longer.
Contributor: pat ciesla
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