CROCK POT TACO RICE SOUP RECIPE
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
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
BEANS AND RICE TACO SOUP
Beans and Rice Taco Soup is a 30 minute, one pot meal that's made with only canned and shelf-stable ingredients. This flavorful and hearty tomato soup is filled with spicy salsa, black beans, corn, rice, and taco seasoning.
Provided by Heather
Categories Main Course Soup
Time 25m
Number Of Ingredients 8
Steps:
- In a pot over medium-high heat, add beans, rice, corn, tomato sauce, salsa, broth, and taco seasoning, stirring until combined. Bring to a boil, cover, and reduce heat to low.
- Cook for 20 minutes (for regular rice), or until rice is cooked through. If using instant rice, pasta, or another grain, cook according to package directions. Remove lid and stir pot twice during cooking to prevent rice from sticking to the bottom.
- Remove from heat and add up to two cups of water to thin soup. Otherwise, soup will be thick, like a stew. Allow to set for 5 minutes, then serve.
Nutrition Facts : Calories 324 kcal, Carbohydrate 67 g, Protein 11 g, Fat 2 g, SaturatedFat 1 g, Sodium 2215 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
CHEESY RICE TACO SOUP
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
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
TACO SOUP WITH BLACK BEANS
Taco soup, chili-style with black beans.
Provided by 3zdaddy
Time 6h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Transfer beef and onion to the bottom of a slow cooker; stir in diced tomatoes, corn, pinto beans, black beans, diced tomatoes with chiles, tomato sauce, water, taco seasoning, and ranch dressing mix.
- Cover and cook on Low until flavors have melded, about 6 hours.
Nutrition Facts : Calories 436.4 calories, Carbohydrate 47.4 g, Cholesterol 58 mg, Fat 16.1 g, Fiber 10.6 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 1872 mg, Sugar 7.6 g
BEAN AND RICE TACOS
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
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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TACO BEANS AND RICE RECIPE | MYRECIPES
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5/5 (2)Total Time 14 minsServings 4Calories 286 per serving
- Heat oil in a large nonstick skillet over medium-high heat; add bell pepper and onion. Cook 7 minutes or until lightly browned, stirring often. Stir in beans; cook 1 minute or until thoroughly heated. Remove from heat; stir in half package of seasoning mix.
- Place rice in a medium bowl; heat according to package directions. Add remaining half of seasoning mix to rice, stirring well to combine. Spoon bean mixture over rice; sprinkle evenly with cheese.
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From peppersandpennies.com
Cuisine MexicanCategory Main CourseServings 6Estimated Reading Time 6 mins
- In a large pot, heat Canola oil over medium heat. Add diced onions and cook until fragrant, about 3 minutes. Add spice mixture to coat onions and heat for about one minute, stirring to not burn spices.
- Add canned tomatoes, beans, corn and vegetable broth to pot and mix until well combined. Bring soup to boil and then reduce heat and let simmer for 15 minutes, stirring often.
- Spoon into bowls and serve! Can be served with your favourite taco toppings such as grated cheese, chips, diced avocado, sour cream, green onions and/or cilantro
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