Taco Rice Soup
Taco Rice Soup
This Taco Rice Soup is a warm, comforting bowl of flavor — filled with ground beef, tender rice, ranch-style beans, corn, and all the bold seasonings of your favorite tacos. It’s the kind of recipe that makes the whole house smell amazing and fills everyone up after a long day.
If you love taco night, you’ll love this soup. It has everything you crave — hearty beef, a touch of spice, and that rich, savory broth that soaks into the rice. It’s budget-friendly, easy to make, and perfect for busy weeknights or cold evenings when you want something cozy and satisfying.
This taco rice soup is one of those easy, throw-it-all-in dinners that tastes like it’s been simmering all day. It’s full of hearty beef, tender rice, corn, and ranch-style beans—all simmered in a flavorful tomato and taco-seasoned broth.
The combination of rice and beans gives it a thick, comforting texture, while the corn and onions add a little sweetness and crunch. It’s the kind of cozy, family-friendly meal that everyone loves to come home to on a cold night.
You can top each bowl with shredded cheese, sour cream, chopped green onions, or tortilla chips for a little crunch. It’s also perfect for meal prep—just store leftovers in the fridge and the flavors get even better overnight.
This recipe is a cross between taco soup and a Tex-Mex rice bowl, so it’s hearty enough to be a full dinner on its own.
Ingredients
- 1 lb ground beef (or ground round)
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 1 heaping tablespoon taco seasoning
- 1 teaspoon ground cumin
- 1 tablespoon brown sugar
- 1 (15 oz) can ranch-style beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can stewed or diced tomatoes, undrained
- 1 cup uncooked rice (white or jasmine)
- 5 cups water or beef broth (add more if you like a thinner soup)
- Garlic salt, seasoned salt, and pepper, to taste
Instructions
- Cook the beef: In a large pot or Dutch oven, brown the ground beef over medium heat until no pink remains. Drain excess fat if needed.
- Add onion and garlic: Stir in the chopped onion and minced garlic. Cook until the onions are soft and fragrant, about 5–7 minutes.
- Season: Add the taco seasoning, cumin, brown sugar, and a pinch of garlic salt, seasoned salt, and pepper. Stir well to coat the beef evenly.
- Add beans, corn, and tomatoes: Pour in the ranch-style beans, corn, and stewed tomatoes. Stir to combine.
- Add rice and liquid: Stir in the uncooked rice and water (or broth). Bring to a boil, then reduce heat to low and let simmer, covered, for 25–30 minutes, or until the rice is tender.
- Adjust seasoning: Taste and adjust with more taco seasoning, salt, or pepper as needed.
Jennie’s Thoughts
This soup is one of those meals that just feels like home. I love that it uses simple pantry ingredients but still tastes rich and hearty — like something you simmered all afternoon. The rice makes it extra filling, and the beans and corn give it the perfect texture.
It’s great on its own, but I also love serving it with tortilla chips, shredded cheese, or a dollop of sour cream on top. It’s a complete meal in one bowl — warm, flavorful, and so satisfying.
Tips for Perfect Taco Rice Soup
- Use beef broth for a deeper flavor.
- Stir in a handful of shredded cheddar cheese before serving for a creamy finish.
- If you prefer spice, add diced jalapeños or a splash of hot sauce.
- This soup reheats beautifully — just add a little extra broth or water when warming up leftovers.
If you loved this Taco Rice Soup, try my Taco Soup or Easy Chili next — both are hearty, flavorful recipes that make the perfect cozy dinner any night of the week.
