Description
A comforting Taco Rice Soup made in a crock pot, combining the delicious flavors of tacos with the cozy vibes of soup.
Ingredients
Scale
- 1 lb ground beef or meat alternative
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 3 cups beef or vegetable broth
- 1 cup long-grain white rice
- 2–3 tablespoons taco seasoning
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges
Instructions
- Start by browning your ground beef (or chosen meat alternative) in a skillet over medium heat.
- In the same skillet, toss in the diced onion and garlic. Sauté for about 2-3 minutes.
- Transfer the browned meat, sautéed onions, and garlic into your crock pot.
- Add in the black beans, corn, diced tomatoes with green chilies, and broth. Stir everything to combine.
- Sprinkle in the taco seasoning and stir again.
- Add the rice and cover the crock pot.
- Set it to low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, check the rice for tenderness.
Notes
Taste and adjust seasoning with salt and pepper as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg