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Crock Pot Taco Rice Soup Recipe: A Flavorful and Budget-Friendly Meal

Crock Pot Taco Rice Soup

Looking for a budget-friendly, hearty meal that’s easy to prepare? This Crock Pot Taco Rice Soup is the perfect solution! Made with simple ingredients, including leftovers like cooked rice, this soup is packed with flavor and requires minimal effort. Just toss everything into your slow cooker, let it work its magic, and dinner will be ready in no time. Perfect for busy weeknights or meal prep!

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), 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

Instructions

  1. Prep: Brown the ground beef in a skillet over medium heat. Drain any excess fat.
  2. Combine Ingredients: Place the browned ground beef, taco seasoning, garlic salt, salt, pepper, diced onion, corn, black beans, kidney beans, crushed tomatoes, and beef broth into the crock pot. Stir to combine.
  3. Cook: Cover and cook on low for 4-5 hours or on high for 2-2.5 hours.
  4. Add Rice: Right before serving, stir in the cooked rice. Cover and let it warm up for 2-4 minutes.
  5. Serve: Ladle the soup into bowls and top with your favorite toppings. Enjoy!

Notes

  1. Customize Your Toppings: Add shredded cheese, sour cream, avocado, cilantro, or tortilla chips for extra flavor and texture.
  2. Adjust the Consistency: If you prefer a thinner soup, add an extra cup of beef broth.
  3. Use Leftovers: This recipe is a great way to use up leftover rice or cooked ground beef.
  4. Spice Level: Adjust the taco seasoning to your taste—add a pinch of cayenne pepper for extra heat.
  5. Storage: Store leftovers in an airtight container in the fridge for up to 5-7 days or freeze for up to 3 months.

Nutrition