Description
This Crock Pot Taco Rice Soup is a hearty and flavorful slow-cooked meal combining ground beef, beans, corn, tomatoes, and traditional taco seasonings with cooked rice for a satisfying comfort food perfect for any day of the week.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- ½ onion, diced
- 1 cup corn, frozen or canned
- 1 can black beans (15 oz), drained and rinsed
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can crushed tomatoes (15 oz)
- 3 cups beef broth
- 2 cups cooked rice
Seasonings
- 2 Tbsp taco seasoning
- 1 tsp garlic salt
- 1 tsp salt
- 1 tsp pepper
Instructions
- Brown the beef: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat and transfer the cooked beef to the slow cooker.
- Add remaining ingredients: To the slow cooker, add the diced onion, corn, black beans, kidney beans, crushed tomatoes, taco seasoning, garlic salt, salt, pepper, and beef broth. Stir to combine.
- Cook in slow cooker: Cover and cook on the low setting for 4 to 5 hours, or on high for 2 to 2.5 hours to let the flavors meld.
- Add cooked rice: Just before serving, stir in the cooked rice and allow it to warm through for a few minutes in the slow cooker.
- Serve: Serve the soup hot, optionally topped with shredded cheese, diced avocado, or other favorite toppings.
Notes
- Drain and rinse canned beans to reduce sodium content and improve flavor.
- Cook rice ahead of time to streamline preparation.
- Adjust seasoning according to taste preference, especially salt and spice level.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a vegetarian version, substitute ground beef with plant-based protein and use vegetable broth.
