Chop Suey Ground Beef Supper
|Lean ground beef||1 Pound|
|Onion||1 , chopped|
|Long grain and wild rice mix||6 Ounce (1 Package)|
|Water||1 3⁄4 Cup (28 tbs)|
|Soy sauce||5 Tablespoon|
|Cut chop suey vegetables/A mixture of 2 cups shredded cabbage/1 cup bean sprouts/1 cup thin strips of carrots/1 cup thin strips of celery||12 Ounce (1 Package)|
|Fresh white mushrooms||1⁄2 Pound, sliced|
1. In a large skillet on top of the stove over medium-high heat, cook the beef and onion, stirring occasionally, until the beef is browned and crumbly. Drain off excess fat. Turn the beef and onion into a 3 1/2-quart electric slow cooker. Stir in the rice mix (including the dry seasoning packet), water, and 4 tablespoons soy sauce.
2. Cover and cook on the high heat setting 2 hours. Stir the rice mixture. Stir in the chop suey vegetables and mushrooms. Cover and continue cooking on high about 1/2 hour longer, until the rice is tender and the vegetables are still crisp-tender.