I have made many a taco soup in my day, but for some reason, I never thought to round that soup out with rice. And, how silly! I mean, rice is one of the best parts of Mexican food, after all. This Slow Cooker Taco Rice Soup comes together easily in the crock pot and makes for a hearty but economical meal that makes excellent leftovers. (And freezes well too!)
Ingredients
- 1 lb lean ground beef
- 2 tablespoons (or 1 1 oz packet) taco seasoning
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 (14 oz each) cans fire roasted tomatoes
- 1 (15 oz) can chili beans
- 1 (15 oz) can black beans, drained and rinsed
- 1 (8 oz) can tomato sauce
- 3 cups beef broth
- 1 cup cooked white or Spanish rice
- Kosher salt and freshly ground black pepper, taste
Preparation
see continuation on next page
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