Crock Pot Taco Rice Soup
Crock Pot Taco Rice Soup is the ultimate comfort food that combines the bold flavors of tacos with the warmth of a hearty soup. This easy-to-make dish features tender brown rice, zesty ground meat, black beans, and diced tomatoes simmered to perfection. Topped with melted cheese and fresh cilantro, it’s perfect for cozy evenings or gatherings with friends. Enjoy a bowlful of joy that’s not only satisfying but also brings everyone together around the table.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 1 cup uncooked brown rice
- 1 pound lean ground beef or turkey
- 1 packet taco seasoning (about 1 oz)
- 1 can (15 oz) diced tomatoes (preferably fire-roasted)
- 1 can (15 oz) black beans, rinsed
- 4 cups low-sodium vegetable broth
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain excess fat and transfer to the Crock Pot.
- Add vegetable broth and diced tomatoes; stir to combine.
- Sprinkle in taco seasoning and mix well.
- Stir in brown rice and black beans until evenly blended.
- Cover and cook on low for 6 hours or high for 3 hours.
- Serve warm, topped with shredded cheese, fresh cilantro, or avocado slices.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg
Keywords: For a vegetarian option, substitute ground meat with lentils or chickpeas. Customize by adding corn or bell peppers for extra flavor and texture. Store leftovers in an airtight container for up to three days.