Taco Soup with Spanish Rice

Kimberly Dillow

By
@dillowk

This recipe is delicious, comforting, and makes a TON. My husband and I love it because we freeze half, and have an easy meal for after a busy night at work.


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Rating:

Comments:

Serves:

A lot!!!

Prep:

10 Min

Cook:

1 Hr

Ingredients

2 lb
ground meat (beef, turkey, whatever you prefer)
1
onion
1
green pepper
1 can(s)
each, black beans, pinto beans, red kidney beans (15 oz)
1 can(s)
mexican style tomatoes (15 ox)
1 can(s)
tomatoes with green chiles
1 can(s)
corn, drained
1 pkg
ranch dressing mix
1 pkg
taco seasoning mix
1 Tbsp
dry oregano
salt and pepper, crushed red pepper flakes to taste
cilantro, shredded chedder, avocado for garnish
1 pkg
spanish style yellow rice

Directions Step-By-Step

1
In a large skillet, brown ground meat and drain.
2
In a large stockpot or dutch oven, saute green pepper and onion in olive oil until soft. Add ground meat and stir.
3
Add canned beans, canned tomatoes, and canned corn. (The only thing I drain is the corn. Stir in ranch dressing mix, taco seasoning, and other spice until mixed well. Bring to a boil, cover, and simmer for 1 hour. Meanwhile, prepare Spanish rice according to package directions.
4
To serve, spoon a small amount of rice into the bottom of bowl, top with taco soup. I like to add another small spoonful of rice on top. Garnish with shredded cheddar, chopped avocado, and cilantro. This is a great, filling, easy, and comforting meal!

About this Recipe

Other Tag: Quick & Easy