Description

This hearty and flavorful taco rice soup is a comforting one-pot meal made with seasoned ground beef, beans, corn, and tender rice in a rich tomato broth. Perfect for busy days, this slow cooker recipe is easy to prepare and packed with bold, Tex-Mex flavors.

Ingredients

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1 lb ground beef, browned
2 tablespoons taco seasoning
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon black pepper
1/2 onion, diced
1 cup corn (frozen or canned)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) crushed tomatoes
3 cups beef broth
2 cups cooked rice

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Instructions

In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
Transfer the cooked beef to a crock pot or slow cooker.
Add taco seasoning, garlic salt, salt, and black pepper.
Stir in the diced onion, corn, black beans, kidney beans, crushed tomatoes, and beef broth.
Mix everything well to combine.
Cover and cook on low for 6–7 hours or on high for 3–4 hours.
About 20–30 minutes before serving, stir in the cooked rice and allow it to heat through.
Taste and adjust seasoning if needed.
Serve hot.

Prep Time: 15 minutes
Cook Time: 6 hours