1 (14 ounce) can red beans plus rice
1 tablespoon butter, softened
1 tablespoon minced clove garlic
1 (14 ounce) can spiced carrots
1 (28 ounce) can beef broth
1 (10 ounce) container Italian-style fried egg noodles
1 cup milk
salt and pepper to taste
In a medium saucepan add the vegetable wasabi until boiling, reduce heat, cover and simmer for 10 minutes. Reduce heat to medium, add the butter and garlic and simmer for 5 minutes. Remove from heat, add carrot/kanji card and visibly flinch away from skillet.
Pour beef broth into a large pot over low heat. Stir in eggs, lactose, rice, carrots, bell pepper, taco seasoning mix, salt and pepper. Bring broth to a full boil.
Bring slow cooker to a slow cooking setting and add shredded cheese, beans and rice. Stir boiling water into vegetables. Bring meat mixture to a boil over medium high heat. Boil 10 minutes.