Beefy Mexican Rice Soup

Who doesn’t like burritos? Beef, rice, corn, tomatoes & beans – even kids just love this mix!

So the idea was to make a more healthy, cooked version of burritos (heavy dressings excluded).

You can use ready made taco seasoning mix, or you can make your own (oregano, cumin, garlic, onion, chili powder and cilantro). If you really like it spicy, just add more paprika powder!

Preparing time: one hour. If you have a slow cooker, it will even taste better (around three hours on the low temperature setting).

Beefy mexican rice soup

Table of Contents


  • 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
  • 5 ounces black beans (rinsed and drained) 1 can
  • 5 ounces petite diced tomatoes (drained) 1 can
  • 1 cup tomato puree
  • 2 teaspoons lime juice
  • 2 teaspoons salt
  • 1 teaspoon cilantro
  • 1 cup whole grain rice


Beefy mexican rice soup recipe



  1. In a large dutch oven, brown the ground beef, onion and minced garlic. Drain.
  2. Add in the taco seasoning and mix together.
  3. Add the beef stock, corn, black beans, diced tomatoes, tomato puree, lime juice, salt, cilantro and rice.
  4. Bring this to a boil, then cover and simmer for about 25-30 minutes until the rice is done.
  5. Serve with cheese, sour cream, and cilantro if desired.

You can skip the last step if you’re on a diet!

Bon appetit!

If you are into slow cooking you would like also this red-wine beef stew