Description
Enjoy a budget-friendly meal with this easy Crock Pot Taco Rice Soup Recipe! Perfect for leftovers, it’s ready with minimal effort—try it today!
Ingredients
Scale
- 1 lb ground beef
- 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
- 2 Tbsp Taco Seasoning
- 1 tsp garlic salt
- 1 tsp salt
- 1 tsp pepper
Instructions
- Brown the ground beef in a skillet over medium heat. Drain excess fat and transfer to a slow cooker.
- Add diced onion, corn, black beans, kidney beans, crushed tomatoes, taco seasoning, garlic salt, salt, pepper, and beef broth to the slow cooker.
- Cover and cook on low for 4-5 hours or high for 2-2.5 hours.
- Just before serving, stir in the cooked rice and let it warm through for another few minutes.
- Serve hot with your choice of toppings like cheese or avocado.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 400
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg