Recipe | Beef & Rice Taco Soup

Mmm leftovers!

My favorite recipes are the ones where I can dump some frozen things in a crockpot or my instapot, and when I come back there’s something delicious for dinner.

This was one of those.  The most prep I had to do for this was chop the beef, which took 5 minutes.  I had a 2 lb. Eye of Round roast, but you could use any beef – and if you buy stew beef already chopped, it makes things even easier.

I’m thinking about calling this one “Burrito Soup,” because it does contain “rice.”  But for now I’m sticking with the name I gave it.  This was a great dinner, and my dinner guest had thirds!

2# beef of your choosing, cut into 1-1.5″ cubes
1 large can tomato sauce (be sure to check labels)
1 bag onion & pepper blend
2T your favorite taco seasoning (I use this recipe, which is originally from Against All Grain)
1 bag Trader Joe’s cauli rice

I used my instapot for this recipe, but you could use a slow cooker as well.  I would not add the cauliflower rice until the end, though, because you don’t want it to get mushy.

Add in this order: tomato sauce, beef, onions & peppers, and taco seasoning.  I set my instapot to high pressure for 45 minutes.  If you’re using a slow cooker, 4 hours on high or 6 on low should be good.

Once the pressure has been released, remove the lid and add the cauli rice.  Set it for another 5 minutes on manual (or give it another hour on low).

Makes 6 servings for very hungry people. 🙂

*note* If I was going to make this again (which I’d like to!), I would cut the taco seasoning down to 1.5T, since it was a bit spicy.  I’d also add another bag of the onion & pepper blend.

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