Mexican Beef Soup (Print Version)
# Ingredients:
01 -
1 tablespoon chopped cilantro (fresh).
02 -
2 teaspoons freshly squeezed lime juice.
03 -
15.5 ounces of rinsed black beans.
04 -
1 teaspoon garlic, finely minced.
05 -
14.5 ounces of drained diced tomatoes (petite).
06 -
2 cups frozen kernels of corn.
07 -
1 cup of uncooked white or brown rice.
08 -
2 pounds ground beef.
09 -
2 quarts of beef broth or stock.
10 -
1/3 cup of diced white onions.
11 -
2 teaspoons salt.
12 -
1 cup tomato purée.
13 -
3 tablespoons taco seasoning mix.
# Instructions:
01 -
Mix in chopped cilantro at the end. Serve warm with extras you like—try tortilla chips, a dollop of sour cream, cheese, or lime slices.
02 -
Cover the pot and let it cook on low heat for 20–25 minutes, stirring now and then, until the rice is soft.
03 -
Pour in beef broth, corn, drained and rinsed black beans, diced tomatoes, tomato purée, lime juice, salt, and the raw rice. Mix them all evenly.
04 -
Toss taco seasoning into the mix and stir it through the beef to coat it fully.
05 -
In a dutch oven or large pot, brown the ground beef along with onions and garlic on medium-high heat. Don’t forget to drain the extra grease once done.
# Notes:
01 -
You can slow-cook it for 3 to 4 hours at a low setting.
02 -
This dish is instant pot-friendly! Use an 8-minute cook time and let the pressure release naturally.
03 -
It gets thicker while sitting, so don’t worry if it looks too thin at first.