This recipe was quite an adventure, let me tell you. It was probably because I have never made a soup all on my own (without a recipe!!) and I was a little nervous. But, what can go wrong with beef, rice, corn, beans, tomatoes, and a little seasoning?
Wonder how I got this idea?
It’s been a little cooler around where I live, and that’s NOT fun, because it makes it seem like summer is over. And when summer is over that means school. But, what I am excited about is all the great recipes we have to share with you this fall! (Don’t ask me how to clean and cook a Thanksgiving turkey, though!)
So all this cool weather has me thinking about soup. Sometimes it tastes thick and soothing, other times it can be hearty with a little kick. I love both, and it made me wonder how hard it would be for me to create my own version of soup. I talked to mom about it, and we made up a simple recipe for a Mexican soup. Seasoning it with our homemade taco seasoning and only a few other ingredients, we did it!
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.
And the best thing I liked about this soup is that it tasted better the next day. There are not too many leftover dinners I like, but this soup became thicker and heartier as it sat in the fridge overnight. I won’t complain about leftovers when this soup is around.
My dad even liked it-it passed the test! Of course, he had to add some hot sauce to make it super spicy. But our whole family loved it-even Josie our dog, who tried to eat it while we were taking pictures!
Thanks for visiting!
- 2 pounds ground beef
- ⅓ cup chopped onion
- 1 teaspoons minced garlic
- 3 Tablespoons taco seasoning
- 2 quarts beef stock
- 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 puree
- 2 teaspoons lime juice
- 2 teaspoons salt
- 1 teaspoon cilantro
- 1 cup whole grain rice
- In a large saucepan, brown the ground beef and onion. Drain. Add in the taco seasoning and mix together. Add the beef stock, corn, black beans, diced tomatoes, puree, lime juice, salt and rice. Bring this to a boil, then cover and simmer for 35-40 minutes until the rice is done. Serve with cheese, sour cream, and hot sauce, if desired!