Ingredients
Scale
- 1 lb lean ground beef
- ½ medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons taco seasoning
- 1 quart low-sodium beef stock
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
- 1 ½ cups tomato puree
- ½ cup long grain white rice
- Lime juice and chopped cilantro for topping
- Salt and pepper to taste
Instructions
- Brown the Beef: In a medium-sized dutch oven or pot, brown the ground beef with the chopped onion and minced garlic until no pink remains. Add the taco seasoning and stir to combine.
- Add Remaining Ingredients: Pour in the beef stock, followed by the black beans, corn, diced tomatoes, green chiles, tomato puree, and rice. Stir well to combine all ingredients.
- Simmer to Perfection: Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally to prevent the rice from sticking.
- Final Touches: Season with salt and pepper to taste. Simmer for an additional 5 minutes until the rice is tender and the soup has reached your desired consistency.
- Serve and Garnish: Ladle into bowls and top with fresh cilantro and a squeeze of lime juice. Add your favorite toppings like shredded cheese, sour cream, or diced avocado.
- Prep Time: 10 minutes
- Cook Time: 40 minutes