Technically, Winter is still here for a few more weeks... but you wouldn't know it from our weather. Temperatures in the 70s and 80s, and talk of hitting 90. Almost makes you want to break out the shorts and suntan oil. But Winter it still is, which means soups are still fair game on my menu.
This dish kind of reminds me of a taco platter from a Tex-Mex restaurant - it's got taco-seasoned beef, it's got beans (whole, not refried), and it's got rice. But to make it a soup it needs liquid, so we have beef stock for good measure. And there's tomatoes, corn, onion, and a few other seasonings to round out the flavors.
It cooks pretty fast, even in a slow cooker (ironic, eh?). And when serving you can top it with cheese and sour cream, or even a bit of hot sauce if it's not spicy enough for your taste. Add some tortilla chips on the side, and you're all set for a fiesta with a spoon. Ole!
Adapted from Eating On A Dime
A hearty soup that contains all the tastes you'd find in a taco platter - beef, beans, rice, and all the seasonings.
Adapted from Eating On A Dime
In a large skillet, brown the ground beef over medium-high heat, breaking the meat into crumbles as it cooks. Remove from heat and drain excess grease.
In a 6 quart or larger slow cooker, add the browned meat and all other ingredients except the rice, and stir to mix thoroughly.
Cover and cook on Low for 4 hours or on High for 2 hours. Approximately 30 minutes before the end of cooking, prepare the rice according to package directions.
Add the cooked rice to the mixture and stir to blend thoroughly (Note: this will completely fill a 6 quart slow cooker to the rim, so be very careful when stirring). Serve immediately.
Servings 12
Serving Size 2 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.