Taco Soup with Spanish Rice

Kimberly Dillow


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.

★★★★★ 1 vote
A lot!!!
10 Min
1 Hr


2 lb
ground meat (beef, turkey, whatever you prefer)
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


1In a large skillet, brown ground meat and drain.
2In a large stockpot or dutch oven, saute green pepper and onion in olive oil until soft. Add ground meat and stir.
3Add 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.
4To 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