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


Add to Grocery List

  • 2 lb
    ground meat (beef, turkey, whatever you prefer)
  • 1
  • 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

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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About Taco Soup with Spanish Rice

Other Tag: Quick & Easy

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