This hearty taco soup can be made on the stovetop or in a slow cooker.
I have a really delicious recipe for you today that is super easy and quick to make.
I got this recipe from a friend and I’m not sure exactly what to call it — it’s not a casserole, and not quite a soup. But it leans more towards a taco soup so I’m going with that. 🙂
As I started to write down the ingredients list, I realized at least half of the items wouldn’t be needed and it would still be really good. So I added a bit and removed a lot and made it even easier to make!
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Easy and hearty taco soup ingredients
1 pound ground beef
1 package taco seasoning
1-2 cup(s) white or brown rice
1 can corn
Three 10 ounce cans diced tomatoes (with chilies if you like it spicy)
Onion, diced (I used about 1/4 cup)
2 tsp garlic
Dash of lime juice
Chopped cilantro (as much as you want!)
1 can beans (if you like them)
Toppings:
Mexican-style shredded cheese
Sour cream
Tortilla strips
Cilantro
- Start rice prep in separate pot
- Brown ground beef and onion together in skillet (drain if needed)
- Add garlic and taco seasoning, continue to brown/stir
- Add corn, cooked rice, diced tomatoes (do not drain) and cook for 10-15 minutes (ten will be plenty if your rice is cooked through)
- Stir in cilantro and lime juice
- Top with cheese in skillet or add when serving
OR you can brown the ground beef, then place all of the ingredients except the rice into a slow cooker for an hour or two on low. This is even easier!
I add my cooked rice into the Crock Pot about 30 minutes before we’re ready to eat. SO GOOD!
You can serve these in hard tacos, but we usually eat it like soup instead, hence my soup title. 🙂 It would also be delicious with tortilla chips or flour tortillas.
It’s a hearty meal and you can easily adjust it to your liking:
- I used diced tomatoes with chilies and it was perfect for me but just a bit hot for my husband. Now I make it with one can of diced tomatoes with chilis (mild) and two cans plain diced tomatoes. Perfect!
- The original recipe called for a whole onion and quite a few more spices, but I figured that would be a little much for our taste (I ended up using about 1/4 cup onion.)
- It also said to cook the rice in the skillet with everything else, but I knew it would be quicker to make that on the side and then add it.
I hope you enjoy it! This has become a favorite of ours, especially in the cooler months. 🙂
Here’s an image to pin for later if you’d like to save this one!:
(By the way, the photos in the dish are a day or so later. It has more of a soup consistency at preparation.)
P.S. You can find our pretty dishes here, the blue table runner here and our woven placemats at IKEA or here.
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