Real Recipes From Real Home Cooks ®

taco soup with spanish rice

(1 rating)
Recipe by
Kimberly Dillow
Jersey City, NJ

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 rating)
yield serving(s)
prep time 10 Min
cook time 1 Hr

Ingredients For taco soup with spanish rice

  • 2 lb
    ground meat (beef, turkey, whatever you prefer)
  • 1
  • 1
    green pepper
  • 1 can
    each, black beans, pinto beans, red kidney beans (15 oz)
  • 1 can
    mexican style tomatoes (15 ox)
  • 1 can
    tomatoes with green chiles
  • 1 can
    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

How To Make taco soup with spanish rice

  • 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!

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