BEEFY MEXICAN RICE SOUP {WITH TOMATOES, BEANS AND CORN - READY IN 60!}

Steps:

• In a large dutch oven, brown the ground beef, onion and minced garlic. Drain.
• Add in the taco seasoning and mix together.
• Add the beef stock, corn, black beans, diced tomatoes, tomato puree, lime juice, salt, cilantro and rice.
• Bring this to a boil, then cover and simmer for about 25-30 minutes until the rice is done.
• Serve with cheese, sour cream, and cilantro if desired.