Crock Pot Taco Rice Soup
Dive into the heartwarming goodness of this Crock Pot Taco Rice Soup! Perfect for chilly evenings, this comforting dish blends savory ground beef with a medley of beans, corn, and spices—all simmered to perfection in your slow cooker. Not only is it an effortless way to utilize leftovers or pantry staples, but it’s also a delightful gathering point for family and friends. Each bowl is a burst of flavors and textures that warms the soul while inviting cherished conversations around the table. Enjoy the magic of slow cooking as tantalizing aromas fill your kitchen, promising a meal that’s both satisfying and memorable.
- Prep Time: 15 minutes
- Cook Time: 4 hours (low) / 2 hours (high)
- Total Time: 0 hours
- Yield: Approximately 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Tex-Mex
Ingredients
Scale
- 1 lb ground beef (browned)
- 2 Tbsp taco seasoning
- 1 tsp garlic salt
- 1 tsp salt
- 1 tsp pepper
- ½ onion (diced)
- 1 cup corn (frozen or canned)
- 1 can black beans (15 oz, rinsed)
- 1 can kidney beans (15 oz, rinsed)
- 1 can crushed tomatoes (15 oz)
- 3 cups beef broth
- 2 cups cooked rice
Instructions
- Brown the ground beef in a skillet over medium-high heat until fully cooked.
- Add diced onions and garlic salt to the browned beef; stir until fragrant.
- Transfer the beef mixture to the crock pot. Add corn, black beans, kidney beans, crushed tomatoes, taco seasoning, salt, and pepper.
- Pour in beef broth and stir everything together.
- Cover and cook on low for 4-5 hours or high for 2-2.5 hours.
- About 10 minutes before serving, stir in the cooked rice until heated through.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 65mg
Find it online: https://cookingwitheliana.com/crock-pot-taco-rice-soup-recipe/