taco soup with spanish rice
(1 rating)
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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(1 rating)
yield
serving(s)
prep time
10 Min
cook time
1 Hr
Ingredients For taco soup with spanish rice
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2 lbground meat (beef, turkey, whatever you prefer)
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1onion
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1green pepper
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1 caneach, black beans, pinto beans, red kidney beans (15 oz)
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1 canmexican style tomatoes (15 ox)
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1 cantomatoes with green chiles
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1 cancorn, drained
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1 pkgranch dressing mix
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1 pkgtaco seasoning mix
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1 Tbspdry oregano
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salt and pepper, crushed red pepper flakes to taste
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cilantro, shredded chedder, avocado for garnish
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1 pkgspanish style yellow rice
How To Make taco soup with spanish rice
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1In a large skillet, brown ground meat and drain.
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2In a large stockpot or dutch oven, saute green pepper and onion in olive oil until soft. Add ground meat and stir.
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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.
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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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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