Crock Pot Taco Rice Soup Recipe
Looking for a comforting, budget-friendly meal? The Crock Pot Taco Rice Soup Recipe is your answer! This hearty soup combines the flavors of tacos with tender rice and beans, all cooked to perfection in a slow cooker. With just five minutes of prep time, you can set it and forget it while it simmers to create a deliciously satisfying meal. Perfect for busy weeknights or casual gatherings, this versatile dish accommodates various dietary needs and can be tailored to your pantry staples. Top it off with your favorite garnishes and enjoy a warm bowl of comfort!
- Prep Time: 5 minutes
- Cook Time: Low for 4–5 hours / High for 2–2.5 hours
- Total Time: 0 hours
- Yield: Serves approximately 6 people
- Category: Soup
- Method: Slow cooking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb ground beef (browned)
- 2 Tbsp taco seasoning
- ½ onion (diced)
- 1 cup frozen or canned corn
- 1 can (15 oz) black beans
- 1 can (15 oz) kidney beans
- 1 can (15 oz) crushed tomatoes
- 3 cups beef broth
- 2 cups cooked rice
Instructions
- Brown the ground beef in a skillet over medium heat; drain excess fat.
- In the crock pot, combine all ingredients except cooked rice: browned beef, taco seasoning, diced onion, corn, black beans, kidney beans, crushed tomatoes, and beef broth.
- Cook on low for 4–5 hours or high for 2–2.5 hours.
- Before serving, stir in the cooked rice and let it warm for 2–4 minutes.
- Serve hot with desired toppings like cheese or sour cream.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 410
- Sugar: 4g
- Sodium: 880mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 24g
- Cholesterol: 70mg
Find it online: https://usnull.com/crock-pot-taco-rice-soup-recipe/