Here’s what our friends over at Tastes of Lizzy T’s have said about this awesome Mexican style soup:
When I first tasted this Beefy Mexican Rice Soup, the rice wasn’t cooked and it still needed to simmer some more. I knew this, though-I was just dying to try it! It has a very unique flavor. I thought at first it tasted like chili, then it tasted like a deconstructed burrito. Every bite seemed better and better! It tasted even more delicious with a bit of cheese mixed in. Mmmm.
You know, I could easily see myself making different variations of this for every Taco Night from now on! My husband liked this soup so much, I don’t think he would have any objections. If you want a bit of more kick to it, just add a splash of your favorite hot sauce!
2 pounds lean ground beef
⅓ cup chopped onion
1 teaspoons minced garlic
3 Tablespoons Old El Paso taco seasoning
2 quarts Swanson’s beef stock
2 cups frozen corn
1 can (15.5 oz) black beans, rinsed and drained
1 can (14.5 oz) Hunt’s petite diced tomatoes, drained
1 cup tomato puree
2 teaspoons lime juice
2 teaspoons salt
1 teaspoon cilantro
1 cup whole grain rice
Brown the beef with the onion and garlic in a large saucepan and drain off any excess fat. Thoroughly combine the beef mixture with the taco seasoning, and then add all remaining ingredients other than the cilantro and optional extras. Bring to a boil, and then simmer, covered, for about 35-40 minutes (until the rice is thoroughly cooked). Mix in the cilantro (and cheese, if using) in the last few minutes of cooking. If desired, add a bit of hot sauce and top individual servings with sour cream. Enjoy!
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Quick tip: Add some red pepper flakes or hot sauce to make this as spicy as you like.
Thanks to Tastes of Lizzy T’s for this yummy Mexican rice soup recipe.