Taco Vegetable Soup – ground beef, taco seasoning, Rotel, mixed vegetables, beef broth, and brown rice – ready in under 30 minutes. Leftovers are great for lunch and it freezes well. My husband gobbled this up! I’ve already made it 3 times this month! Serve with some cornbread and dinner is done! #soup #vegetables #taco #tacosoup #rice
1(10-oz)can diced tomatoes and green chilies (Rotel)
1(15-oz)can stewed tomatoes
salt and pepper, to taste
1cupinstant brown rice
In a Dutch oven or large sauce pan, cook ground beef until no longer pink. Drain any fat.
Add taco seasoning, frozen vegetables, beef broth, creamed corn, diced tomatoes and green chilies, stewed tomatoes, salt, and pepper. Bring to a boil.
Reduce heat, cover and simmer for 15 minutes. Add instant brown rice. Cover and continue cooking for 10 minutes.
Can substitute ground turkey or ground pork for ground beef.To make this in the slow cooker, brown the ground beef. Dump everything in the slow cooker except the rice and cook until warmed through. 15 minutes before serving, add the instant rice and then serve.To make this in the Instant Pot, turn the pot to sauté and brown the ground beef. Drain the fat. Add some beef broth and scrape up all the bits from the bottom of the insert. Add the remaining ingredients except for the rice. Cover, seal and cook on high pressure for 6 minutes. Quick-release the pressure. Add instant rice. Cover and let sit for 10 to 15 minutes and serve.I used instant brown rice. You can substitute instant white rice if you prefer.Can use regular rice. You will need to adjust the cooking time. You may also need to add more broth after the rice is cooked.To make a freezer meal – cook ground beef and place all ingredients, except the rice, in a gallon ziplock bag. Place in the freezer. When ready to cook, place the contents of the freezer bag into the slow cooker and cook for 6 to 8 hours on LOW. Add rice and cook for an additional 10 minutes.You can freeze leftovers for a quick meal later. When ready to serve, partially thaw and warm on the stovetop or in the microwave.This recipe uses a can of Rotel diced tomatoes and green chiles. Use any heat level you prefer - mild, regular, hot, or Mexican.Use gluten-free taco seasoning for a gluten-free soup.