1 pound ground beef (or shredded chicken)
1 package taco seasoning
1 cup rice (I used brown rice)
1 can corn
Two 10 ounce cans diced tomatoes (with chilies if you like it spicy)
onion, diced (I used about 1/4 cup)
2 tsp garlic
dash of lime juice
chopped cilantro (as much as you want!)
1 can beans if you like them
Mexican-style shredded cheese
- Start rice prep in separate pot
- Brown ground beef and onion together in skillet (drain if needed)
- Add garlic and taco seasoning, continue to brown/stir
- Add corn, cooked rice, diced tomatoes (do not drain) and cook for 10-15 minutes (ten will be plenty if your rice is cooked through)
- Stir in cilantro and lime juice
- Top with cheese in skillet or add when serving
I had tacos to serve these in, but we ended up eating it like soup instead, hence my soup title. It would also be delicious with tortilla chips or in tacos or flour tortillas.
It’s a hearty meal and you can easily adjust it to your liking:
- I used diced tomatoes with chilies and it was perfect for me but just a bit hot for my husband. Next time I plan to use plain diced tomatoes since the taco seasoning is plenty of flavor.
- The original recipe called for a whole onion and quite a few more spices, but I figured that would be a little much for our taste (I ended up using about 1/4 cup onion.)
- It also said to cook the rice in the skillet with everything else, but I knew it would be quicker to make that on the side and then add it.
- We don’t care for beans so did not add.