Cheesy Rice Taco Soup Recipes

EASY CHEESY TACO SOUP

Steps:

• In a large pot over medium high heat add the ground beef. Cook and crumble until no longer pink and drain the grease.
• Add the diced tomatoes, corn, kidney beans, black beans, olives, taco seasoning packet, and beef broth.
• Add in the Velveeta cheese OR the shredded cheddar cheese. Stir together and bring to a boil. Reduce heat to medium low and let simmer for 2-3 minutes to let the flavors blend and serve with desired toppings.

CHEESY TACO SOUP

Steps:

• In a large pot or Dutch oven over medium heat, brown the meat with the onions until fully cooked. Add all of the spices and seasonings, chopped bell pepper, and garlic and stir well to combine. Sprinkle the flour over the ground beef mixture and stir to combine, then continue to cook over medium heat, stirring constantly, for 2-3 minutes.
• Stir in the kidney beans, black beans, green chilies, salsa, enchilada sauce, chicken broth and 1 cup of water (additional water may be added later to thin soup to desired consistency). Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until slightly thickened.
• Over low heat, stir in the cubed, softened cream cheese until completely melted. Remove the soup from the heat, then stir in the cheddar and Pepper Jack cheeses until melted. Add additional water to thin the soup, if desired.
• Serve with any or all additional garnishes, although I almost never skip the diced tomatoes, onions, and cilantro, which add both texture as well as flavor to the soup.

CROCK POT TACO RICE SOUP RECIPE

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!

CHEESY PORK TACO RICE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers, cut sides down, onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 6 minutes. Wrap peppers in the aluminum foil from the baking sheet. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins and seeds. Chop into bite-size pieces.
• Reduce oven temperature to 425 degrees F (220 degrees C).
• Heat a large oven-proof skillet over medium-high heat. Stir in ground pork, chicken broth, rice, 1/2 the onion, taco seasoning, garlic powder, and onion powder. Bring to a boil.
• Bake, covered, in the preheated oven until pork is no longer pink and rice is tender, about 20 minutes.
• Combine the remaining onion, tomatoes, lime zest, lime juice, and 1 tablespoon cilantro in a small bowl. Season salsa with salt and pepper.
• Stir the roasted poblano peppers, remaining cilantro, and corn into the baked pork-rice dish. Sprinkle cheese blend on top; let stand until melted, about 2 minutes. Sprinkle the salsa on top.

20 MINUTE CHEESY BEEF TACO SOUP RECIPE

Steps:

• In a large stock pot, brown ground beef over medium heat with onion until beef is fully cooked. Drain and rinse, if desired.
• Place pot back on stove top over medium heat. Add in Velveeta cheese on top of the cooked beef.
• Pour in beef broth, black beans, corn, tomatoes, chilies, and taco seasoning.
• Mix together and heat until Velveeta is melted and soup is smooth.
• Serve topped with your favorite taco toppings (sour cream, guacamole, pico de gallo, shredded cheese, etc).

CHEESY RICE TACO SOUP

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.