Mexican Beef and Rice Soup
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!
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.