Description
This hearty Mexican Beef and Rice Soup combines ground beef, rice, black beans, and flavorful spices in a rich beef broth. Enhanced with tomatoes, corn, lime juice, and cilantro, it’s a fulfilling and warming dish perfect for any day. Simple to prepare on the stovetop, but adaptable for slow cooker or instant pot methods, this soup delivers robust Mexican-inspired flavors with comforting textures.
Ingredients
Main Ingredients
- 2 pounds ground beef
- 1/3 cup chopped white onions
- 1 teaspoon minced garlic
- 3 tablespoons taco seasoning
- 2 quarts beef stock or beef broth
- 2 cups frozen corn
- 15.5 ounces black beans, rinsed and drained (1 can)
- 14.5 ounces petite diced tomatoes, drained (1 can)
- 1 cup tomato purée
- 2 teaspoons lime juice
- 2 teaspoons salt
- 1 cup white rice or brown rice
- 1 tablespoon fresh cilantro, chopped
Instructions
- Brown the Beef and Vegetables: In a dutch oven or large soup pot over medium-high heat, cook the ground beef along with the chopped white onions and minced garlic. Crumble the beef as it cooks to ensure even browning. Once cooked through, drain off any excess fat from the pot.
- Season the Meat: Add the taco seasoning to the browned beef mixture and stir well to combine all flavors thoroughly.
- Add Vegetables and Liquids: Incorporate the beef stock, frozen corn, rinsed black beans, drained diced tomatoes, tomato purée, lime juice, salt, and uncooked rice into the pot. Stir gently to combine.
- Simmer the Soup: Bring the soup to a boil, then cover with a lid and reduce the heat to simmer. Cook for 20 to 25 minutes or until the rice is tender and fully cooked, stirring occasionally to prevent sticking.
- Finish with Cilantro: After the rice is cooked, stir in the freshly chopped cilantro to add a fresh, aromatic finish to the soup.
- Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with cheese, sour cream, lime wedges, additional cilantro, and tortilla chips for extra flavor and texture.
Notes
- Slow Cooker Variation: Brown the ground beef, onions, and garlic on the stovetop, drain fat, then transfer to a slow cooker. Add all remaining ingredients except cilantro, cook on low for 3-4 hours, then stir in fresh cilantro before serving.
- Instant Pot Method: After browning and draining fat from the beef mixture, combine with all ingredients in the Instant Pot. Pressure cook on high for 8 minutes and allow natural pressure release for 8 minutes before opening. Stir in cilantro before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup thickens upon standing; add a splash of beef broth or water to loosen before reheating.
- Serving Suggestions: Complement this soup with grated cheese, sour cream, lime wedges, fresh cilantro, and crunchy tortilla chips for authentic Mexican dining experience.
