Irresistible Taco Rice Soup
A hearty and comforting taco rice soup made in a crockpot, featuring tender rice, beans, ground beef, and bold taco seasoning in a rich broth.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1 lb lean ground beef
- 1 packet taco seasoning
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 2 cups cooked long-grain white rice
- 4 cups beef broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (optional, for topping)
- 1/2 cup sour cream (optional, for topping)
- 1/4 cup fresh cilantro (optional, for garnish)
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat and season with taco seasoning.
- Add the diced tomatoes, black beans, corn, onion, garlic, and beef broth to the crockpot.
- Stir the cooked ground beef into the crockpot mixture.
- Set the crockpot to low heat and cook for 4-6 hours, allowing the flavors to meld together.
- About 30 minutes before serving, stir in the cooked rice and let it warm through.
- Ladle the soup into bowls and top with shredded cheddar cheese, sour cream, and fresh cilantro if desired.
Notes
Let the soup rest for about 10 minutes before serving to allow the flavors to settle. Adjust the consistency with extra broth or water if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Fat: 10
- Carbohydrates: 38
- Fiber: 6
- Protein: 18
Keywords: taco rice soup, crockpot soup, easy dinner, Mexican soup, comfort food