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

BEANS AND RICE TACO SOUP



Beans and Rice Taco Soup image

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

15 ounces canned beans (drained and rinsed)
1 cup rice (uncooked)
15 ounces canned corn (drained)
15 ounces tomato sauce
16 ounces salsa
32 ounces broth (chicken, beef, or vegetable)
1 tablespoon taco seasoning
2 cups water

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



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

TACO SOUP WITH BLACK BEANS



Taco Soup with Black Beans image

Taco soup, chili-style with black beans.

Provided by 3zdaddy

Time 6h15m

Yield 6

Number Of Ingredients 11

1 ¼ pounds ground beef
1 large onion, chopped
1 (16 ounce) can diced tomatoes
1 (16 ounce) can whole kernel corn, drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (8 ounce) can tomato sauce
2 cups water
1 (1 ounce) package taco seasoning
1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)

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



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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