Description
Discover a quick and tasty Crock Pot Taco Rice Soup Recipe that uses leftovers! Perfect for busy nights—try it today!
Ingredients
Scale
- 1 lb ground beef (browned)
- 2 Tbsp taco seasoning
- ½ onion (diced)
- 1 can black beans (15 oz)
- 1 can kidney beans (15 oz)
- 1 cup corn (frozen or canned)
- 1 can crushed tomatoes (15 oz)
- 3 cups beef broth
- 2 cups cooked rice
- Salt and pepper to taste
Instructions
- In the slow cooker, combine browned ground beef, taco seasoning, diced onion, corn, black beans, kidney beans, crushed tomatoes, and beef broth.
- Cover and cook on low for 4-5 hours or high for 2-2.5 hours until flavors meld.
- Stir in cooked rice right before serving; allow it to warm for 2-4 minutes.
- Serve hot with your desired toppings.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups (360g)
- Calories: 450
- Sugar: 6g
- Sodium: 890mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 27g
- Cholesterol: 80mg