Description
Enjoy an easy-to-make Crock Pot Taco Rice Soup Recipe filled with flavors! Perfect for busy nights—try it today!
Ingredients
Scale
- 1 lb ground beef
- 1 can black beans (15 oz)
- 1 can kidney beans (15 oz)
- ½ onion (diced)
- 2 Tbsp taco seasoning
- 1 cup corn (frozen or canned)
- 1 can crushed tomatoes (15 oz)
- 3 cups beef broth
- 2 cups cooked rice
Instructions
- Brown the ground beef in a skillet over medium heat; drain any excess fat.
- In the slow cooker, combine the browned beef with black beans, kidney beans, diced onion, taco seasoning, corn, crushed tomatoes, and beef broth. Mix well.
- Cover and cook on low for 4-5 hours or high for 2-2.5 hours.
- About 5 minutes before serving, stir in the cooked rice until warmed through.
- Ladle into bowls and top with shredded cheese, avocado slices, or fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 4 hours on low or 2 hours on high
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg
Keywords: For a vegetarian version, replace the ground beef with black beans or lentils and use vegetable broth. Adjust spice levels by adding diced jalapeños or hot sauce. Experiment with different vegetables like bell peppers or zucchini for added nutrition.