Jaclyn Heugly Becker
I am doing a taco soup, here is the recipe
To Freeze:Place into each gallon bag (Fills TWO gallon ziplock freezer bags):
1lb browned meat mixture
½ packet taco seasoning (approx. 1 Tbsp)
½ packet ranch dip (approx. 1 Tbsp)
1 can corn (undrained)
2 cans stewed tomatoes (undrained)
½ can pinto beans (undrained)
½ can kidney beans (undrained).
Mix with hands well and then seal making sure to get all air out of bag. Place in freezer.
To Cook:
Thaw in fridge over night or well enough to get out of bag.
Cook over low heat until warmed through (about 30–40 mins).
OR you could place in your crockpot on low all day (be sure to stir a few times)
Serving Suggestions:
- serve with tortilla chips or Doritos and favorite taco fixings (grated Monterey jack or cheddar cheese, sour cream, black olives, cilantro, etc.)
Tip: This recipe can be used several different ways when using up leftovers… the first serving will be soup like, but after that it begins to thicken up a little more every time you re-heat. Eat as soup with sour cream & taco chips, or Cincinnatti style over spaghetti noodles. You can also put it on hamburger buns like sloppy joes or use it to top a green salad with some sour cream and taco chips – like a taco salad.
