Taco Rice Soup

Taco Rice Soup Recipe, Taco Rice Soup

Anyone else finding themselves eating soup almost every night of the week?

This weather (and the darkness so early) makes me want to put on my pajamas at 5:00, eat soup and watch Bravo all night.

My Taco Rice Soup couldn’t be simpler because it’s prepared in the slow cooker.  #allthepraisehands  This is one of those EASY weeknight meals that you’ll find yourself making over and over again.   Here’s a tip, I like to make my rice separately and then just add it into everyone’s bowl of soup.  This way, if you have leftovers (or everyone can’t eat at the same time), then the rice stays nice and fluffy for each serving.  Make yourself a big bowl and enjoy it tonight!

This recipe serves four to six.  

Shopping List
1 pound of ground beef
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 (1 oz) packet of taco seasoning or about 2 tablespoons of chili powder
1 (15 oz) can of Ranch Style Beans
1 (14 oz) can of diced tomatoes
1 (8 oz) can of tomato paste
1 cup of taco sauce
2 cups of chicken stock
2 cups of prepared rice (we used a brown rice)
a nice chunky salsa to garnish
crushed tortilla chips to garnish
sour cream to garnish
chopped green onions to garnish
shredded cheddar cheese to garnish

In a large skillet over medium-high heat, brown up your ground beef in a drizzle of EVOO along with a pinch of salt and pepper.  Once it’s browned and crumbly, add your ground beef to your slow cooker followed by your taco seasoning (or chili powder), Ranch Style Beans, diced tomatoes, tomato paste, taco sauce (which is thinner than salsa, but if you don’t keep it on hand, just use salsa instead), and stock.  Stir everything together and then cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

Once you’re ready to eat, remove the lid and give it a nice stir.  Ladle soup into individual bowls and then add a scoop of your prepared rice into each one.  Garnish with all the yummy toppings (salsa, crushed tortilla chips, sour cream, green onions and/or shredded cheddar).

It’s like a taco…but it’s soup!  Enjoy!!

Taco Rice Soup Recipe, Taco Rice Soup
  • Charmaine Ng | Architecture & Lifestyle Blog January 8, 2019 at 4:51 am

    Can’t go wrong with soup and rice during winter! Yum! 🙂

    Charmaine Ng | Architecture & Lifestyle Blog

  • Erika Slaughter January 8, 2019 at 5:23 am

    This is my kind of meal! I’d been off my “a” game for so long in the meal department-last night our dinner wasn’t ready until almost 7!! Get back in the game, Erika!

  • Narci January 8, 2019 at 5:30 am

    Yum!! This looks absolutely perfect for January. Adding this to my meal list asap!

  • Shannon K. January 9, 2019 at 8:44 am

    Should the rice be prepared before adding to the crockpot?

    • Mix and Match Mama January 9, 2019 at 11:22 am

      In this recipe, you do not add it to the slow cooker. You add it (prepared) to the individual serving bowls when you’re ready to serve.

  • Lindsey January 11, 2019 at 6:15 am

    I can’t get ranch style anything where I live… another substitution?

    • Mix and Match Mama January 11, 2019 at 7:08 am

      Totally! I would use a kidney bean and then add a little chili powder. It won’t be exactly the same, but that’s how I would substitute!

  • Amie January 15, 2019 at 3:36 pm

    I tried this Sunday and it was great!! The only thing I added was chopped sweet yellow onion because I had one I needed to use. Thank you!!

  • Lori January 23, 2019 at 1:17 pm

    Can you cook the rice al dente then add it to the crock pot? Will it soften?

    • Mix and Match Mama January 23, 2019 at 1:54 pm

      It will soften, but then you need to eat it pretty quickly before it’s too soft!