Crock Pot Taco Chard Lasagna

Coconut oil or butter for oiling crock
4 cups broth
2 cups brown rice soaked (if you're using white rice, it doesn't need to be soaked)
8 large Swiss chard leaves maybe fewer, depending on the size of your crock
1 lb. hamburger browned
Small onion diced
2 cups cooked great northern beans
2 tbsp. cumin
2 tsp. salt separated
1 tsp. chili powder
2 tbsp. butter
1 tbsp. arrowroot
1 cup milk or half-and-half
4 oz. mozzarella cheese

Oil crock with fat of your choice. Put 4 cups of broth and 2 cups of soaked brown rice in the bottom of your crock, distributing the rice evenly across the bottom.
Line up the bottom of the leaves on your Swiss chard and chop the stems. Place 4 large leaves over the top of the broth and rice.
In a skillet, brown the hamburger and cook the onion and Swiss chard stems until soft. Add the beans, cumin, 1 teaspoon of salt, and chili powder and cook until warm.
Layer hamburger mix on top of chard leaves, and put another layer of chard leaves down.
In a small saucepan, melt the butter and add arrowroot and milk.
Cook over medium heat until thick. Remove from heat and add in the mozzarella and remaining salt. Stir and let it sit until the cheese is melted.
Pour cheese sauce over the top layer of Swiss chard leaves. Cook on high for 2-3 hours until rice has absorbed the broth.
Serve with fresh salsa, olives, avocado, or just as it is, and enjoy a mineral boost!