Taco soup, a hearty and flavorful dish that combines the bold flavors of Mexican cuisine with the comforting warmth of a classic soup, is a delightful culinary creation. This delectable soup features a rich, savory broth brimming with succulent ground beef, tender vegetables, and a symphony of zesty seasonings. The addition of Spanish rice, with its fluffy texture and vibrant color, elevates this soup to a satisfying and wholesome meal.
This article presents two tantalizing variations of taco soup with Spanish rice. The first recipe, "Classic Taco Soup with Spanish Rice," offers a traditional rendition of this beloved dish. Ground beef is browned to perfection and simmered in a flavorful tomato broth with an array of vegetables, including crisp bell peppers, succulent onions, and hearty corn. The addition of taco seasoning, chili powder, and cumin infuses the soup with a captivating blend of Mexican spices. The Spanish rice, cooked separately with fluffy long-grain rice, diced tomatoes, and aromatic seasonings, serves as an ideal accompaniment to the savory soup.
The second recipe, "Creamy Taco Soup with Spanish Rice," takes a delectable twist by introducing a creamy element to the classic taco soup. Ground beef is once again the star of the show, browned and simmering in a luscious broth made with a combination of chicken broth and cream cheese. The vegetables, including tender potatoes, crisp carrots, and sweet corn, add a delightful medley of textures and flavors to the soup. The creamy broth is infused with a delightful blend of taco seasoning, chili powder, and cumin, creating a harmonious balance of flavors. The Spanish rice, prepared with long-grain rice, diced tomatoes, and savory seasonings, provides a hearty and flavorful complement to the creamy soup.
Both recipes offer step-by-step instructions, ensuring that home cooks of all skill levels can recreate these delightful dishes in their own kitchens. The detailed ingredient lists provide precise measurements for each recipe, guaranteeing consistent and successful results. Whether you prefer the classic combination of taco soup and Spanish rice or the creamy variation, these recipes offer a satisfying and flavorful meal that is sure to become a family favorite.
ZIPPY SPANISH RICE SOUP
I created this recipe after ruining a dinner of Spanish rice. I tried to salvage the dish by adding more water, cilantro and green chiles. It was a hit with the whole family. It's hearty enough to be a main meal with the addition of a garden salad and some corn bread.-Marilyn Schetz, Cuyahoga Falls, Ohio
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Transfer to a 4- or 5-qt. slow cooker. Add the water, salsa, tomatoes, red peppers, chilies, taco seasoning and cilantro. Stir in rice. Cover and cook on low for 4-5 hours or until rice is tender.
Nutrition Facts :
CROCK POT TACO RICE SOUP RECIPE
Need a budget friendly soup? Try Crock Pot Taco Rice Soup Recipe made from leftovers. The slow cooker does all the work and dinner is ready fast.
Provided by Eating on a Dime
Categories Main
Time 4h5m
Number Of Ingredients 12
Steps:
- Place all the ingredients except for the rice in a crock pot.
- Cover and cook on low for 4-5 hours or high for 2-2.5 hours.
- Right before serving stir the rice in the crock pot. Cover and allow the rice to warm up (2-4 minutes).
- Serve with your favorite toppings and enjoy!
Nutrition Facts : Calories 432 kcal, Carbohydrate 48 g, Protein 25 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 1517 mg, Fiber 9 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
TACO SOUP WITH SPANISH RICE
This recipe is delicious, comforting, and makes a TON. My husband and I love it because we freeze half, and have an easy meal for after a busy night at work.
Provided by Kimberly Dillow
Categories Turkey Soups
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. In a large skillet, brown ground meat and drain.
- 2. In a large stockpot or dutch oven, saute green pepper and onion in olive oil until soft. Add ground meat and stir.
- 3. Add canned beans, canned tomatoes, and canned corn. (The only thing I drain is the corn. Stir in ranch dressing mix, taco seasoning, and other spice until mixed well. Bring to a boil, cover, and simmer for 1 hour. Meanwhile, prepare Spanish rice according to package directions.
- 4. To serve, spoon a small amount of rice into the bottom of bowl, top with taco soup. I like to add another small spoonful of rice on top. Garnish with shredded cheddar, chopped avocado, and cilantro. This is a great, filling, easy, and comforting meal!
SLOW COOKER TACO SOUP
This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.
Provided by Janeen Barlow
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 8h10m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
- Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 37.8 g, Cholesterol 48.5 mg, Fat 16.3 g, Fiber 8.5 g, Protein 18.2 g, SaturatedFat 6.2 g, Sodium 1356 mg, Sugar 8.7 g
BEEF SOFT TACOS WITH SPANISH RICE
Steps:
- Add the broth, rice, enchilada sauce, 3/4 teaspoon salt and a couple grinds of black pepper to a rice cooker and stir to combine. Follow the manufacturer's instructions and cook until most of the liquid is absorbed and the rice is tender (a little of the enchilada sauce might pool on the top of the rice, which is okay). Use a rubber or wooden spatula to stir the rice. If the bottom of the rice has browned a bit, stir it into the rest of the rice. Keep the rice warm in the cooker until ready to serve.
- Meanwhile, heat the oil in a large straight-sided skillet over medium-high heat. When the oil starts to shimmer, add the beef and let sit for 30 seconds without breaking up. Flip and let sit for another 30 seconds, then break up the meat using the back of a wooden spoon or spatula. Sprinkle liberally with salt. Add the cumin and chili powder and cook, stirring occasionally, until cooked through, about 8 minutes. Add the salsa and cook until warmed through and combined, about 1 minute. Remove from the heat and cover with a lid to keep warm.
- When you are ready to serve, stir the lime zest, half of the lime juice and a third of the cilantro into the rice. Taste and season with salt, pepper and the remaining lime juice, if needed. Transfer to a bowl.
- Turn on the heat of a gas stove to medium-high. Working with 1 tortilla at a time, use a long pair of kitchen tongs to hold a tortilla over the open flame, turning the tortilla as needed to ensure even toasting, until lightly puffed and toasted in spots, about 30 seconds total. You do not want the tortillas to be crispy, but they should be charred in spots and pliable. Alternatively, you can toast the tortillas under the broiler until toasted in spots. Transfer the hot tortillas to a large platter.
- To serve, arrange the lettuce, cheese, sour cream, avocado, lime wedges, remaining cilantro and salsa in bowls and serve alongside the beef, Spanish rice and tortillas.
CHEESY RICE TACO SOUP
Very easy and warming soup that is even more delicious as leftovers! After browning the meat and onions, you basically just dump cans into the soup.
Provided by amymhart
Categories < 30 Mins
Time 30m
Yield 6-8 bowls soup, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In large pot, cook beef and onions until beef is browned and onions are tender; drain. Stir in tomatoes, beans, corn, tomato sauce, water, uncooked rice, and taco seasoning. Simmer for 15 minutes. Garnish with cheese.
Nutrition Facts : Calories 462.6, Fat 19, SaturatedFat 8.7, Cholesterol 71.2, Sodium 613.9, Carbohydrate 47.4, Fiber 8.5, Sugar 7.5, Protein 28.1
QUICK AND EASY SPANISH RICE
This recipe is a simple Spanish rice that is quick and easy and tastes delicious. The vegetable juice and the taco seasoning add more flavor to this dish.
Provided by Ruth Schwab
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Cook and stir onion, garlic, and vegetable oil in a skillet over medium heat until onions are softened, about 5 minutes.
- Stir rice into onion mixture and cook, stirring often, until rice becomes slightly opaque, 1 to 2 minutes.
- Stir chicken broth, vegetable juice, and taco seasoning into rice mixture and bring to a boil. Cover and simmer over low heat until rice has absorbed most of the liquid, about 5 minutes.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 42.4 g, Fat 5 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 168.8 mg, Sugar 1.8 g
Tips:
- For a smoky flavor, use chipotle chili powder instead of chili powder.
- To make the soup more hearty, add a can of black beans or corn.
- If you don't have taco seasoning, you can make your own by combining chili powder, cumin, garlic powder, onion powder, paprika, and oregano.
- To save time, you can use pre-cooked rice instead of cooking it from scratch.
- Serve the soup with your favorite toppings, such as sour cream, avocado, cilantro, and shredded cheese.
Conclusion:
Taco soup with Spanish rice is a delicious and easy-to-make meal that is perfect for a busy weeknight. It is also a great way to use up leftover taco meat. This soup is hearty, flavorful, and packed with protein and vegetables. It is sure to be a hit with your family and friends.
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