Mexican Beef Soup (Print Version)
# Ingredients:
01 -
2 pounds ground beef.
02 -
1/3 cup chopped white onions.
03 -
1 teaspoon minced garlic.
04 -
3 tablespoons taco seasoning.
05 -
2 quarts beef stock or broth.
06 -
2 cups frozen corn.
07 -
15.5 ounces black beans, rinsed and drained.
08 -
14.5 ounces petite diced tomatoes, drained.
09 -
1 cup tomato purée.
10 -
2 teaspoons lime juice.
11 -
2 teaspoons salt.
12 -
1 cup white or brown rice.
13 -
1 tablespoon fresh cilantro.
# Instructions:
01 -
Cook ground beef, onion and garlic in dutch oven over medium-high heat until browned. Drain fat.
02 -
Add taco seasoning and mix well with beef mixture.
03 -
Stir in beef stock, corn, black beans, tomatoes, tomato purée, lime juice, salt and uncooked rice.
04 -
Bring to boil, then cover and simmer 20-25 minutes until rice is tender.
05 -
Stir in fresh cilantro and serve with optional toppings like cheese, sour cream, lime wedges and tortilla chips.
# Notes:
01 -
Can be made in slow cooker for 3-4 hours on low.
02 -
Can be made in instant pot for 8 minutes with natural release.
03 -
Soup will thicken as it sits.