South of the Border Casserole (crockpot)

1 1/2 pounds hamburger
1 cup diced green pepper
1/2 cup chopped onions
2 tablespoons chili powder
1 teaspoon dry mustard
1 (10 oz) package frozen corn, thawed
2 cans (15 ounce each) tomato sauce
1 cup water
1 1/2 cups Minute Rice, prepared according to package directions
1 cup shredded taco cheese
1 can sliced black olives

Brown beef, green pepper, and onions together; drain.

In slow cooker, combine the browned beef mixture with the chili powder, mustard, corn, tomato sauce, and water.

Set cooker on high and cook beef mixture for 15 minutes or until mixture is thickened.

Stir in prepared rice. Top with cheese and sliced olives.

Serve when cheese is melted.