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Bold, beefy, just a little spicy — and the kind of meal that makes everyone around the table happy to be home.
Let me tell y’all a little something. This soup? It’s not just dinner. It’s what you make when you need dinner to do the most — warm everyone up, stretch a pound of ground beef, and make the whole house smell like comfort.
I threw this together on a chilly afternoon, with laundry in the dryer and not a single clue what we were gonna eat that night. And I swear, by the time my husband walked through the door and smelled it, he said, “What smells so good?!” before his shoes were even off.
That’s when you know you’ve got a keeper.
Why You’ll Love This Soup (Even on a Weeknight)
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Made in the slow cooker — hands-off, brain-off, life-on.
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Taco night vibes in a cozy bowl.
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Stretchs ground beef into a full, hearty meal.
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Perfect for topping your own way — cheese, sour cream, chips, avocado, you name it.
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Freezer-friendly and even better the next day.
Ingredients You’ll Need
(and nothing fancy, I promise)
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1 lb lean ground beef – or swap in ground turkey if that’s what you’ve got
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2 tablespoons taco seasoning – or one of those little packets; I won’t tell
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1 small onion, chopped
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2 cloves garlic, minced
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2 (14 oz) cans fire roasted tomatoes – adds a smoky, rich tomato flavor
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1 (15 oz) can chili beans – sauce and all!
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1 (15 oz) can black beans, drained and rinsed
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1 (8 oz) can tomato sauce
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3 cups beef broth
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1 cup cooked white or Spanish rice
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Kosher salt & black pepper, to taste
Optional toppings:
Cheddar cheese, crushed tortilla chips, sour cream, avocado, chopped cilantro, jalapeños, a squeeze of lime… anything you’d throw on a taco works here, too.
Let’s Make It (Slow Cooker Style)
1. Brown the beef
Grab a skillet and toss in your ground beef. Cook it over medium-high heat until it’s no longer pink, breaking it up as you go. Stir in the taco seasoning and let it sizzle for a minute or two to really bloom those spices. That smell? That’s your sign things are heading in the right direction.
2. Build the soup in the slow cooker
Transfer the beef to your slow cooker. Now dump in everything else — the onion, garlic, tomatoes, chili beans, black beans, tomato sauce, and beef broth. Give it all a good stir.
No need to be precious here. Just make sure it’s well mixed and everything’s swimming nicely.
3. Let it do its thing
Cover the slow cooker and set it on low for 4–5 hours or high for 2–3 hours. Whatever your schedule allows — this soup is flexible and forgiving, just like all good comfort food should be.
4. Stir in the rice
Once it’s hot and bubbling and your kitchen smells like a taco truck in the best way — stir in the cooked rice. (White rice or Spanish rice both work beautifully.)
Pop the lid back on and let it warm through for about 5 minutes. That’s it.
5. Ladle it up & pile on the toppings
Serve it in deep bowls, and let folks top it however they want. Cheese melts right in, sour cream makes it creamy, and chips? Chips make it fun.
Make It Your Own
Feeling spicy? Add:
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A few dashes of hot sauce or a pinch of cayenne
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A diced jalapeño with the onions
Feeding vegetarians?
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Skip the beef and double the beans or add chopped zucchini or bell pepper
Need to stretch it?
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Add another cup of broth and a bit more rice. This soup is generous like that.
Storing + Reheating Tips
Fridge:
Store leftovers in a covered container up to 4 days.
Reheat:
Microwave works great for individual bowls. Or warm gently on the stovetop.
Freezer-friendly:
Let it cool completely, then freeze in portions. Thaw overnight in the fridge and reheat — it holds up beautifully.
One Last Thought Before You Go
This is one of those “tastes like you tried” soups — even when you totally didn’t. It’s warm, it’s filling, and it’s the kind of meal that feels like home. Bonus? It feeds a crowd and still leaves you with leftovers for tomorrow’s lunch (or a midnight snack, let’s be honest).
So if you make it, I’d love to hear about it. Did you add corn? Go wild with the toppings? Serve it with cornbread or a margarita?
Tag me, message me, send a carrier pigeon — I love knowing what’s cookin’ in your kitchen.
With a full heart and an even fuller bowl,
Slow Cooker Taco Rice Soup
Ingredients
- 1 lb lean ground beef
- 2 tablespoons taco seasoning (or 1 packet, 1 oz)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 14 oz cans fire roasted tomatoes
- 1 15 oz can chili beans
- 1 15 oz can black beans, drained and rinsed
- 1 8 oz can tomato sauce
- 3 cups beef broth
- 1 cup cooked white or Spanish rice
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large skillet over medium-high heat, cook the ground beef, breaking it apart as it browns. Add taco seasoning and let it cook for another 1–2 minutes.
- Transfer the cooked beef to the slow cooker. Stir in chopped onion, minced garlic, fire roasted tomatoes, chili beans, black beans, tomato sauce, and beef broth.
- Cover the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours.
- When cook time is complete, stir in the cooked rice. Season with salt and pepper to taste.
- Cover again and let sit for about 5 minutes, just until the rice is warmed through. Serve with your favorite toppings.
Notes