This Beefy Mexican Rice Soup is a hearty mixture of beef, rice, beans and corn. Your favorite burrito flavors…in a soup recipe!
Beefy Mexican Rice Soup
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!
Deconstructed Burrito?
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!
Other Mexican Recipes
Beefy Mexican Rice Soup
Ingredients
- 2 pounds ground beef
- 1/3 cup chopped onion
- 1 teaspoons minced garlic
- 3 Tablespoons taco seasoning
- 2 quarts beef stock
- 2 cups frozen corn
- 15.5 ounces black beans rinsed and drained
- 14.5 ounces petite diced tomatoes drained
- 1 cup tomato puree
- 2 teaspoons lime juice
- 2 teaspoons salt
- 1 teaspoon cilantro
- 1 cup whole grain rice
Instructions
- In a large saucepan, brown the ground beef, onion and minced garlic. Drain.
- Add in the taco seasoning and mix together.
- Add the beef stock, corn, black beans, diced tomatoes, puree, lime juice, salt, cilantro and rice.
- Bring this to a boil, then cover and simmer for about 30 minutes until the rice is done.
- Serve with cheese, sour cream, and cilantro if desired.
Liz says
All nice recipes. Thanks so much.
Anna Nismiya says
Your blog is aweomse
Breanna M says
I just made this Beef Burrito Soup and it was a hit! Me and my boyfriend chowed down on it quickly. I added Frito chips and shredded sharp cheddar cheese to mine before eating. I think this would be good with bread…maybe buttery garlic bread. I did get caught up singing Christmas songs along with Pandora and accidentally added the entire packet of taco seasoning versus only 3 tablespoons which made my soup a bit salty. I fixed it though by adding water to even out the saltiness. All in all I really enjoyed this recipe, thank you!
Jim says
You have “minced garlic” and “cilantro” in the ingredients, and yet do not mention them at all in the directions. Can you update to add where/when they are use. THANKS!
Julie Clark says
Fixed! Thank you so much!
Sari says
Wow! This was delicious. Hubby and I loved it. Going to make another batch tomorrow for the freezer. Great recipe!
Rob Martin says
I was looking for a recipe to recreate a favorite dish from a local restaurant. But this was better! The whole family loved it. I’ve made it 4 times now. Better the next day but we can never wait that long.
Julie Clark says
Awesome!!! Thank you!
Diana says
Just made a half recipe tonight just in case we didn’t care for it. First bite in and I wished I had made the full amount! Love it! It’s a great substitution for either chili or taco soup. I made a few minor adjustments to lower salt (I’m on a low salt diet). I mixed it in the Instant Pot, then pressure cooked for 8 minutes, then about 8 minutes natural release. Perfect!
Diana says
I forgot to mention that I made your homemade taco seasoning and used it in the soup. I’ll make a full recipe of that next time also. Good stuff!