When money's tight, my mama used to always turn to this delicious recipe. Cheap and tasty, best of both worlds

Cooktop Cove: When money's tight, my mama used to always turn to this delicious recipe. Cheap and tasty, best of both worlds

By McKayla Davis

Slow Cooker Taco Rice Soup is a warm and comforting dish that combines the flavors of tacos and rice into a delightful soup. This recipe is perfect for those days when you crave a hearty and delicious meal that requires minimal effort. Inspired by the vibrant Mexican cuisine, this soup takes your taste buds on a flavorful journey with its aromatic spices and textures. Get ready to enjoy a bowl of soul-soothing goodness!

This soup is a complete meal on its own, but you can enhance the dining experience by serving it with some delicious sides. Here are a few suggestions:

1. Tortilla Chips: Crisp tortilla chips make a fantastic accompaniment to this soup. Their salty crunch adds a nice contrast to the soup's creamy consistency.

2. Guacamole: The creamy and tangy qualities of guacamole complement the rich flavors of the soup. It adds a refreshing and cooling element to each spoonful.

3. Sour Cream: Dollop some smooth and creamy sour cream on top of the soup to balance out the spices and add a touch of tanginess.

4. Shredded Cheese: Sprinkle some shredded cheese, such as cheddar or Monterey Jack, on your soup to create a melty and gooey texture. The cheese will enhance the overall taste and provide a luscious finishing touch.

Slow Cooker Taco Rice Soup:

Ingredients:

1 pound ground beef
2 tablespoons of taco seasoning
1 tsp garlic salt
1/2 diced onion
3 cups beef broth
1 can crushed tomatoes (15 oz)
1 can kidney beans (15 oz)
1 can black beans (15 oz)
1 cup corn (frozen or canned)
2 cups cooked rice
Salt and pepper to taste

Instructions:

1. In a skillet, brown the ground beef over medium heat until it's no longer pink. Drain any excess grease.

2. In a slow cooker, combine browned ground beef, taco seasoning, garlic salt, salt, pepper, diced onion, corn, black beans, kidney beans, and crushed tomatoes.

3. Pour in the beef broth and stir the mixture well.

4. Cover the slow cooker and cook on low for 4-5 hours or on high for 2.5 hours.

About 5 minutes before serving, add the cooked rice to the soup and stir to combine and warm up. Continue to cook until the rice is heated through.

Enjoy this flavorful and satisfying Slow Cooker Taco Rice Soup with your favorite sides for a complete and wholesome meal. It's a recipe that will warm your heart and leave you wanting more. Bon appétit!