Mexican Beef and Rice Soup
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
10
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Calories
369 kcal
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Course
Main Course
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Cuisine
American
Mexican Beef and Rice Soup
Description
Mexican Beef and Rice Soup combines ground beef sautéed with onion and garlic, seasoned with taco seasoning, into a broth enriched with beef stock, corn, black beans, diced tomatoes, and tomato purée. Lime juice adds brightness and salt balances flavors. Uncooked rice simmers in the soup, absorbing liquids and contributing heartiness.
The soup is cooked until the rice is tender, then fresh cilantro is mixed in, lending fresh herbal notes. The balance of seasoned beef and vegetables alongside beans and corn results in a thick, satisfying texture that carries bold Mexican-inspired flavors.
This soup is versatile; it can be prepared on the stovetop or adapted to slow cooker and Instant Pot methods, making it accessible for various cooking preferences. Leftovers thicken upon refrigeration but remain flavorful. Serving options include cheese, sour cream, lime wedges, fresh cilantro, and tortilla chips to enhance the experience.
Portioning into 10 servings makes it suitable for family meals with easy storage in the refrigerator.
Ingredients
- 2 pounds ground beef
- 1/3 cup white onion chopped
- 1 teaspoons garlic minced
- 3 tablespoons taco seasoning
- 2 quarts beef stock or beef broth
- 2 cups corn frozen
- 15.5 ounces black beans rinsed and drained, 1 can
- 14.5 ounces diced tomatoes drained, 1 can, petite
- 1 cup tomato puree
- 2 teaspoons lime juice
- 2 teaspoons salt
- 1 cup white rice or brown rice
- 1 tablespoon cilantro fresh
Instructions
- In a dutch oven or large soup pot, brown the ground beef, onion and minced garlic over medium high heat. Cook and crumble. Drain off any fat.
- Add in the taco seasoning and mix together.
- Add the beef stock, corn, black beans, diced tomatoes with juice, tomato purée, lime juice, salt and uncooked rice.
- Bring this to a boil, then cover and simmer for about 20-25 minutes until the rice is tender. Stir in freshly snipped cilantro.
- Serve with cheese, sour cream, a lime wedge, cilantro and tortilla chips on the side.
Notes
- To use a slow cooker, brown beef first, then add all ingredients (except cilantro) and cook on low 3-4 hours before adding cilantro.
- For an Instant Pot, mix browned beef and ingredients, pressure cook 8 minutes with 8-minute natural release.
- Store leftovers in airtight containers; expect slight thickening upon refrigeration.
- This recipe serves about 10, with one serving as one-tenth of the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 29g | 58% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 1025mg | 43% |
| Potassium | 1162mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 65mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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