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.
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!!