Crock Pot Taco Rice Soup Recipe
Enjoy a hearty and delicious Crock Pot Taco Rice Soup Recipe that’s easy to prepare. Perfect for busy nights—try it today!
- Prep Time: 5 minutes
- Cook Time: 4 hours (low) / 2.5 hours (high)
- Total Time: 0 hours
- Yield: Serves approximately 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
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 Tbsp taco seasoning
- 1 tsp garlic salt
- 1 tsp salt
- 1 tsp pepper
- 2 cups cooked rice
Instructions
- Brown the ground beef in a skillet over medium heat, then drain excess fat.
- In the slow cooker, combine browned beef, diced onion, corn, black beans, kidney beans, crushed tomatoes, beef broth, taco seasoning, garlic salt, salt, and pepper. Stir gently.
- Cover and cook on low for 4-5 hours or on high for 2-2.5 hours to meld flavors.
- About 10 minutes before serving, stir in the cooked rice and let it warm through.
- Serve hot with your choice of toppings like shredded cheese or avocado.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 4g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg
Find it online: https://recipesamanda.com/crock-pot-taco-rice-soup-recipe/