Description
This hearty Mexican Beef and Rice Soup is packed with flavor and loaded with ground beef, beans, corn, and tomatoes. It’s a perfect weeknight meal that brings the warmth of Mexican spices to your table, with the satisfying texture of tender rice and savory beef.
Ingredients
- 2 pounds ground beef
- 1/3 cup chopped white onion
- 1 teaspoon minced garlic
- 3 tablespoons taco seasoning
- 2 quarts beef stock or beef broth
- 2 cups frozen corn
- 15.5 oz black beans, rinsed and drained (1 can)
- 14.5 oz petite diced tomatoes, drained (1 can)
- 1 cup tomato purée
- 2 teaspoons lime juice
- 2 teaspoons salt (or to taste)
- 1 cup white or brown rice (uncooked)
- 1 tablespoon fresh cilantro, snipped
- Optional toppings: shredded cheese, sour cream, lime wedges, extra cilantro, and tortilla chips
Instructions
1️⃣ Brown the beef:
In a Dutch oven or large soup pot, cook the ground beef, chopped onions, and minced garlic over medium-high heat. Break up the beef into crumbles as it cooks, and cook until the meat is browned and the onions are softened, about 7-8 minutes. Drain off any excess fat.
2️⃣ Add the seasoning:
Stir in the taco seasoning and mix well to evenly coat the beef.
3️⃣ Add the remaining ingredients:
Pour in the beef stock, then add the frozen corn, black beans, diced tomatoes, tomato purée, lime juice, salt, and uncooked rice. Stir everything together to combine.
4️⃣ Simmer the soup:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the rice is fully cooked and tender.
5️⃣ Finish with cilantro:
Once the soup is ready, stir in the freshly snipped cilantro for added freshness and flavor.
6️⃣ Serve and garnish:
Ladle the soup into bowls and top with shredded cheese, a dollop of sour cream, a lime wedge, extra cilantro, and tortilla chips for a crunchy side. Enjoy!
Notes
- Rice options: You can use either white or brown rice, though brown rice may require an extra 10-15 minutes of simmering.
- Spice level: Adjust the taco seasoning or add a pinch of cayenne pepper or jalapeños if you prefer spicier flavors.
- Storage: This soup stores well in the refrigerator for up to 3 days, and the flavors only get better with time. You can also freeze it for up to 3 months, though the rice may soften after reheating.