Description
This hearty Crock Pot Taco Beef Rice Soup combines lean ground beef, rice, beans, corn, and tomatoes simmered slowly in a flavorful beef broth seasoned with taco spices. It’s a cozy, family-friendly meal that’s easy to prepare and perfect for chilly days, served with optional toppings like shredded cheese, sour cream, avocado, and fresh cilantro.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 6-8 cups low-sodium beef broth
- 1 ounce taco seasoning
- 10-ounce can diced tomatoes with green chilies (undrained)
- 15-ounce can crushed tomatoes (undrained)
- 1 diced yellow onion
- 3-5 cloves minced garlic
- 1 cup uncooked long-grain white rice, rinsed
- 15-ounce can black beans, rinsed and drained
- 1 to 1½ cups canned or frozen corn
Optional Toppings
- Shredded cheddar or Mexican blend cheese
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Avocado, diced or sliced
- Crushed tortilla chips or strips
- Lime wedges
Instructions
- Brown the beef: Heat a large skillet over medium-high heat and add the lean ground beef. Break it up with a spoon and cook until browned all over.
- Drain excess fat: Once the beef is cooked, carefully drain any excess fat from the skillet.
- Sauté onions: Add diced yellow onion to the beef and cook for 3-5 minutes, stirring occasionally, until the onion softens and turns translucent.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Transfer mixture: Move the cooked beef, onion, and garlic mixture into a large crock pot.
- Add remaining ingredients: To the crock pot, add rinsed uncooked long-grain white rice, taco seasoning, diced tomatoes with green chilies (with juice), crushed tomatoes (with juice), rinsed black beans, corn, and 6-8 cups of low-sodium beef broth.
- Mix well: Stir thoroughly to combine all ingredients and distribute the seasoning evenly.
- Cover and cook: Secure the crock pot lid and cook on Low for 6-8 hours or on High for 3-4 hours.
- Check and adjust thickness: About an hour before serving, stir the soup and check rice doneness. If the soup is too thick, add ½ to 1 cup of beef broth or hot water.
- Finish cooking: Continue cooking until the rice is tender and soup is hot and bubbly.
- Serve: Ladle soup into bowls and offer optional toppings such as shredded cheese, sour cream, fresh cilantro, avocado, crushed tortilla chips, and lime wedges for customization.
Notes
- Rinse the rice before adding to remove excess starch and prevent clumping.
- If you prefer a spicier soup, add extra diced green chilies or a pinch of cayenne pepper with the taco seasoning.
- Use low-sodium beef broth to control the salt level in the soup.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- For a thicker soup, reduce the amount of broth slightly or cook uncovered for the last 30 minutes to let some liquid evaporate.
