If you’re craving a cozy, satisfying dinner recipe that brings bold flavor to the table, this Mexican Beef and Rice Soup is your new go-to. Packed with tender ground beef, hearty rice, black beans, corn, and rich Mexican spices, this soup tastes like your favorite burrito in comforting, spoonable form. It’s a one-pot wonder perfect for busy weeknights, meal prep, or whenever you need a hearty, wholesome meal on the table fast. Whether you’re cooking for your family or planning a casual dinner with friends, this soup delivers big flavor with minimal effort. Let’s dive into how to make this easy and delicious Mexican Beef and Rice Soup from scratch!
Why You’ll Love This Mexican Beef and Rice Soup
This soup isn’t just flavorful—it’s filling, budget-friendly, and packed with protein. Think of it as a deconstructed burrito in a bowl, simmered in a tomato-beef broth and seasoned with taco spices. It’s got all the textures you want—chunky beef, soft rice, creamy beans, and bursts of sweet corn.
Perfect for a hearty dinner recipe or a comforting lunch, it also freezes well, making it ideal for batch cooking.
Ingredients You’ll Need for Mexican Beef and Rice Soup
Here’s everything you need to make this crowd-pleasing Mexican Beef and Rice Soup:
- 2 pounds ground beef
- 1/3 cup chopped white onion
- 1 teaspoon minced garlic
- 3 tablespoons taco seasoning
- 2 quarts beef stock or broth
- 2 cups frozen corn
- 1 can (15.5 oz) black beans, rinsed and drained
- 1 can (14.5 oz) petite diced tomatoes, drained
- 1 cup tomato purée
- 2 teaspoons lime juice
- 2 teaspoons salt, or to taste
- 1 cup uncooked white or brown rice
- 1 tablespoon chopped fresh cilantro
Optional toppings: shredded cheese, sour cream, diced avocado, jalapeños, lime wedges
How to Make Mexican Beef and Rice Soup
This recipe comes together in just four simple steps:
1. Brown the Beef
In a large soup pot or Dutch oven, cook the ground beef with chopped onion and garlic over medium-high heat. Cook until the beef is browned and crumbled. Drain off any excess fat.
2. Season the Soup
Stir in the taco seasoning, coating the beef evenly.
3. Simmer the Ingredients
Add the beef broth, corn, black beans, diced tomatoes, tomato purée, lime juice, salt, and uncooked rice. Stir well and bring everything to a boil.
4. Let It Cook
Cover the pot, reduce heat to low, and let the soup simmer for about 20–25 minutes, or until the rice is tender. Stir in fresh cilantro before serving.
Tips for Serving
Make this Mexican Beef and Rice Soup a complete meal with some tasty sides:
- Warm corn tortillas or tortilla chips
- Mexican cornbread
- Pico de gallo or salsa
- Creamy guacamole
- Mexican street corn or a corn casserole
For an extra burst of flavor, top each bowl with shredded cheese, sour cream, and a squeeze of fresh lime juice.
Storing and Freezing Mexican Beef and Rice Soup
Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezing: Yes, you can freeze it! This soup freezes well for up to 6–8 weeks. Just keep in mind the rice will absorb more liquid, so it may thicken as it sits. Add a splash of broth when reheating if needed.
Common Questions
- Can I make this soup in a slow cooker? Yes! Brown the beef and garlic first, then transfer everything (except the cilantro) to your slow cooker. Cook on low for 5–6 hours or on high for 2–3 hours. Stir in cilantro before serving.
- Can I use ground turkey instead of beef? Absolutely. Ground turkey or chicken are great lean alternatives for a lighter version of this soup.
- What type of rice works best? Both white and brown rice work well. Brown rice will take a bit longer to cook, so adjust the simmering time accordingly.
More Comforting Dinner Recipes You’ll Love
Looking for more cozy dinner ideas? Try these:
Conclusion
This Mexican Beef and Rice Soup is the ultimate comfort food with a spicy twist. It’s hearty, flavorful, and loaded with everything you love about Mexican cuisine. Perfect as a quick dinner recipe, it’s also ideal for leftovers and freezer meals. Whether it’s Taco Tuesday or a chilly evening, this soup is sure to warm you up from the inside out.
Give it a try tonight—and don’t forget the toppings!
Mexican Beef and Rice Soup
Ingredients
- 2 pounds ground beef
- 1/3 cup chopped white onion
- 1 teaspoon minced garlic
- 3 tablespoons taco seasoning
- 2 quarts beef stock or broth
- 2 cups frozen corn
- 1 can 15.5 oz black beans, rinsed and drained
- 1 can 14.5 oz petite diced tomatoes, drained
- 1 cup tomato purée
- 2 teaspoons lime juice
- 2 teaspoons salt or to taste
- 1 cup uncooked white or brown rice
- 1 tablespoon chopped fresh cilantro
Instructions
- Brown the Beef: In a large soup pot or Dutch oven, cook the ground beef with chopped onion and garlic over medium-high heat. Cook until the beef is browned and crumbled. Drain off any excess fat.
- Season the Soup: Stir in the taco seasoning, coating the beef evenly.
- Simmer the Ingredients: Add the beef broth, corn, black beans, diced tomatoes, tomato purée, lime juice, salt, and uncooked rice. Stir well and bring everything to a boil.
- Let It Cook: Cover the pot, reduce heat to low, and let the soup simmer for about 20–25 minutes, or until the rice is tender. Stir in fresh cilantro before serving.
Notes
- Make in a slow cooker: Brown the ground beef on the stovetop, then drain off fat. Add the cooked beef and the remaining ingredients (except cilantro) to a slow cooker. Cook on low for 3-4 hours. Then stir in the fresh cilantro.
- Make it in an instant pot: Mix the cooked ground beef and remaining ingredients in the instant pot, then pressure cook for 8 minutes. Natural release for 8 minutes.
- Store leftovers in an airtight container in the refrigerator. The leftover soup is delicious the next day, but the soup will thicken slightly as it sits.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the soup serving 10, with 1 serving being 1/10 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
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