Slow Cooker Burritos Recipe

• ¾ lb. ground beef or 15 oz. Chorizo, cut into bite-size pieces
• 1 (15 oz.) can kidney beans, rinsed and drained
• 1 (14 oz.) can diced tomatoes
• 1 green bell pepper, seeded and cut into 1-inch pieces
• 1 cup chicken broth
• 1 cup frozen corn, thawed
• ½ tsp. ground cumin
• ½ tsp. ground cinnamon
• 5 to 6 flour tortillas, warmed
• 1 ½ cups hot cooked rice
• Shredded Monterey Jack cheese

Directions