June Navajo Tacos

June 2012
Jill
Navajo Tacos

Meat & Bean Mixture:
1 lb ground beef – cooked and crumbled
1 packet taco seasoning (follow instructions on packet and add to the beef)
2 cups pinto beans (you can use 1 (15 oz) can pinto beans, or cook raw beans in a crock pot like I did. 1 cup of raw beans will make about 3 cups of cooked beans.)
Stir the beans and hamburger together

Also provided with your meal:
2 c. shredded cheddar cheese
1 container of sour cream
16 frozen Rhodes rolls
¾ cup powdered sugar

You will need vegetable oil for frying rolls
Suggested toppings:
Shredded lettuce
Diced tomatoes
Chopped onions
Salsa

TO PREPARE: Thaw and heat the beef and beans. Thaw rolls and work into flat circles. Fry each side in vegetable oil at 375° until golden brown. Place desired amount of beef and beans on the scone and top with cheese, sour cream, and other desired toppings. If you have left over scones, you may shake the warm scones in a baggie with powdered sugar for dessert.

Read more at http://fabulesslyfrugal.com/2010/04/fabuless-freezer-cooking-navajo-tacos.html#jV7wt5476UfmcDBJ.99

May Slow Cooker Chicken Taco Soup

May 18
Erica Lowry Lewis

Slow Cooker Chicken Taco Soup:

1 onion, chopped
 1 can chili beans
 1 can black beans
 1 can whole kernel corn
 1 can tomato sauce
 1 can chicken broth
 2 cans diced tomatoes with green chilies
 1 package taco seasoning
 3 whole skinless, boneless chicken breasts
 shredded Cheddar cheese (optional)
 sour cream (optional)
 crushed tortilla chips (optional)

Set slow cooker for low heat, cover, and cook for 5 hours.
 Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

April Taco Soup

April 13
Caley Shannon

Hi Ladies! I plan to make a taco soup but am not sure what type of container to freeze it in. I've never frozen soups before. Any suggestions???

Besides these ingredients, it's suggested to serve it with corn chips, cheddar cheese, and a dollop of sour cream on top. Yum!

• 1 pound ground beef
 • 1 onion, chopped
 • 1 (16 ounce) can chili beans, with liquid
 • 1 (15 ounce) can black beans with liquid
 • 1 (15 ounce) can whole kernel corn, with liquid
 • 1 (8 ounce) can tomato sauce
 • 2 cups water
 • 2 (14.5 ounce) cans peeled and diced tomatoes
 • 1 (4 ounce) can diced green chile peppers
 • 1 (1.25 ounce) package taco seasoning mix

April Taco Soup

March 29
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.

Mini WonTon Tacos (August meal)

Ingredients

• 20 wonton wrappers
• 1 pound lean ground beef
• 1 (1.12 ounce) package Pace® Dry Taco Seasoning Mix
• 1/2 cup Pace® Chunky Salsa
• 1 cup shredded Mexican blend cheese
• sour cream 

Directions

1. Preheat oven to 425 degrees F.
2. Press wonton wrappers into muffin cups.
3. Cook beef in skillet until browned. Drain off fat. Stir in taco seasoning mix and picante sauce.  (I put the salsa seperate incase some don't like it, so the meat is just flavored with the taco seasoning)
4. Spoon beef mixture into wonton cups. Top with salsa and cheese.
5. Bake about 8 minutes or until wontons are golden brown.
6. Serve immediately with additional salsa. Garnish with sour cream and sliced ripe olives if desired. 

When I made them we had 4 adults and one kid and only ate about 12 total.  They seem to go a long way, so you may want to make less then the 20 that you have wrappers for.