Beans And Rice Taco Soup Recipes

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CROCK POT TACO RICE SOUP RECIPE



Crock Pot Taco Rice Soup Recipe image

Need a budget friendly soup? Try Crock Pot Taco Rice Soup Recipe made from leftovers. The slow cooker does all the work and dinner is ready fast.

Provided by Eating on a Dime

Categories     Main

Time 4h5m

Number Of Ingredients 12

1 lb ground beef (browned)
2 Tbsp Taco Seasoning
1 tsp garlic salt
1 tsp salt
1 tsp pepper
½ onion (diced)
1 cup corn ((frozen or canned) )
1 can of black beans ((15 oz can) )
1 can of kidney beans ((15 oz can) )
1 can crushed tomatoes ((15 oz can) )
3 cups beef broth
2 cups Cooked rice

Steps:

  • Place all the ingredients except for the rice in a crock pot.
  • Cover and cook on low for 4-5 hours or high for 2-2.5 hours.
  • Right before serving stir the rice in the crock pot. Cover and allow the rice to warm up (2-4 minutes).
  • Serve with your favorite toppings and enjoy!

Nutrition Facts : Calories 432 kcal, Carbohydrate 48 g, Protein 25 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 1517 mg, Fiber 9 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

CHEESY RICE TACO SOUP



Cheesy Rice Taco Soup image

Very easy and warming soup that is even more delicious as leftovers! After browning the meat and onions, you basically just dump cans into the soup.

Provided by amymhart

Categories     < 30 Mins

Time 30m

Yield 6-8 bowls soup, 6-8 serving(s)

Number Of Ingredients 10

1 lb ground beef
1/2 cup chopped onion
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can black beans, undrained
1 (15 ounce) can whole kernel corn, undrained
1 (8 ounce) can tomato sauce
1/2 cup rice, uncooked
1 -2 cup water
1 (1 ounce) envelope taco seasoning mix
1 cup cheddar cheese

Steps:

  • In large pot, cook beef and onions until beef is browned and onions are tender; drain. Stir in tomatoes, beans, corn, tomato sauce, water, uncooked rice, and taco seasoning. Simmer for 15 minutes. Garnish with cheese.

Nutrition Facts : Calories 462.6, Fat 19, SaturatedFat 8.7, Cholesterol 71.2, Sodium 613.9, Carbohydrate 47.4, Fiber 8.5, Sugar 7.5, Protein 28.1

BEAN AND RICE TACOS



Bean and Rice Tacos image

This was our dinner the other night. A personal concoction that my kids loved and told me I should post it on Zaar. So here it is! MMM...

Provided by LizAnn

Categories     Mexican

Time 40m

Yield 15-20 taco's, 15-20 serving(s)

Number Of Ingredients 9

2 cups cooked brown rice (left over)
2 (15 ounce) cans black beans, undrained
1 cup picante salsa (I used Pace)
1 cup chopped onion
3 -4 chopped garlic cloves
3 -4 fresh jalapeno peppers, chopped (use gloves)
1 tablespoon chili powder
1 tablespoon ground cumin
20 corn tortillas

Steps:

  • In a large skillet, sautè the veggies in 2-3 Tbs of cooking oil. I used grapeseed oil.
  • Add remaining ingredients except for the tortillas. Bring to boil and reduce heat to simmer. Simmer uncovered for 20 minutes or until no longer runny.
  • Meanwhile fry your tortillas in oil until soft. Fold and lightly sprinkle with salt.
  • Place about 1/4 cup of bean mixture and top with your choice of toppings: shredded cabbage, cheese, avocado, cilantro, sour cream, etc.

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