Crock Pot Taco Rice Soup
If you’re looking for a delicious and budget-friendly meal, the Crock Pot Taco Rice Soup is your answer. This easy recipe lets you turn leftover ingredients into a flavorful and hearty soup that’s perfect for busy weeknights or cozy weekends. With minimal prep and a slow cooker doing all the work, you can enjoy a delightful bowl of comfort food without the fuss. Customize it with your favorite toppings for an extra touch, making it a hit whether you’re feeding your family or hosting friends. Get ready to experience rich flavors and satisfying nourishment in every spoonful!
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
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)
- 1 can kidney beans (15 oz)
- 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 excess fat.
- Combine the browned beef, taco seasoning, garlic salt, diced onion, corn, black beans, kidney beans, crushed tomatoes, and beef broth in the slow cooker.
- Cover and cook on low for 4-5 hours or high for 2-2.5 hours.
- Stir in the cooked rice just before serving; cover for an additional 2-4 minutes to warm through.
- Serve hot with your choice of toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 55mg
Find it online: https://yayarecipes.com/crock-pot-taco-rice-soup-recipe/