TACO SOUP WITH RICE RECIPES

Steps:

• In a large skillet, brown ground meat and drain.
• In a large stockpot or dutch oven, saute green pepper and onion in olive oil until soft. Add ground meat and stir.
• Add canned beans, canned tomatoes, and canned corn. (The only thing I drain is the corn. Stir in ranch dressing mix, taco seasoning, and other spice until mixed well. Bring to a boil, cover, and simmer for 1 hour. Meanwhile, prepare Spanish rice according to package directions.
• To serve, spoon a small amount of rice into the bottom of bowl, top with taco soup. I like to add another small spoonful of rice on top. Garnish with shredded cheddar, chopped avocado, and cilantro. This is a great, filling, easy, and comforting meal!

Steps:

• In a Dutch oven, heat oil over medium heat. Add onion and peppers; cook and stir until crisp-tender, 3-5 minutes., Add tomatoes, broth, beans, corn, taco seasoning, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 10-15 minutes. Reduce heat. Stir in rice and sour cream; heat through. Serve with toppings as desired.
  Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.