Mexican Beef and Rice Soup
A hearty and satisfying dish that combines flavorful ingredients for a complete meal in one pot, perfect for any day of the week.
Ingredients
Main Ingredients
- 1 lb ground beef Use lean ground beef for a healthier option
- 1 cup rice White or brown rice can be used
- 1 can black beans, drained Canned beans save time
- 1 cup corn, frozen or canned If using frozen, thaw before adding
- 1 onion, chopped Yellow or white onion works well
- 2 cloves garlic, minced Fresh garlic for best flavor
- 4 cups beef broth Use homemade or low-sodium broth
- 1 can diced tomatoes No salt added is preferred
- 1 tablespoon taco seasoning Use store-bought or homemade
- to taste Salt and pepper Adjust for personal preference
Optional Toppings
- as desired avocado Sliced
- as desired cilantro Fresh leaves
- as desired cheese Shredded, any type you prefer
- as desired sour cream For a creamy texture
Instructions
Preparation
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add chopped onion and minced garlic to the pot, cooking until the onion is translucent.
Cooking
- Stir in the rice, beef broth, diced tomatoes, black beans, corn, and taco seasoning.
- Bring to a boil, then reduce heat and let simmer for about 20-25 minutes, or until rice is cooked through.
- Season with salt and pepper to taste.
Serving
- Serve hot, topped with optional ingredients like avocado, cilantro, cheese, or sour cream.
Notes
To store leftover soup, let it cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days, or freeze for up to 3 months. Thaw in the fridge overnight before reheating.