Description
Looking for a comforting yet budget-friendly meal? The Crock Pot Taco Rice Soup Recipe is your answer! This hearty soup combines ground beef, beans, corn, and spices, simmered to perfection in your slow cooker. It’s not only simple to prepare but also perfect for busy evenings or family gatherings. Customize it with your favorite toppings like cheese, avocado, or cilantro for an extra burst of flavor. Plus, this recipe is an excellent way to use leftovers and pantry staples, making it both economical and satisfying. Enjoy a warm bowl of goodness that will please everyone at the table!
Ingredients
Scale
- 1 lb ground beef (browned)
- 1 can of black beans (15 oz can)
- 1 can of kidney beans (15 oz can)
- ½ onion (diced)
- 2 Tbsp taco seasoning
- 1 tsp garlic salt
- 1 tsp salt
- 1 tsp pepper
- 1 cup corn (frozen or canned)
- 1 can crushed tomatoes (15 oz can)
- 3 cups beef broth
- 2 cups cooked rice
Instructions
- Brown 1 lb of ground beef in a skillet over medium heat; drain excess fat.
- In your slow cooker, combine browned beef, 1 can black beans, 1 can kidney beans, ½ diced onion, 2 Tbsp taco seasoning, 1 can crushed tomatoes, 3 cups beef broth, and 1 cup corn.
- Stir the mixture gently and cover the crock pot.
- Cook on low for 4-5 hours or on high for 2-2.5 hours until heated through.
- Just before serving, stir in 2 cups cooked rice for an added touch.
- Ladle into bowls and top with desired garnishes.
- Prep Time: 15 minutes
- Cook Time: 4 hours (on low)
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg