Enjoy one of my favorite recipes: a hearty taco soup freezer dinner! This can be warmed up in a slow cooker or over the stove. It freezes well and feeds a crowd well!
We attend three hours of 9am church every Sunday. When you add travel time, before and after church meetings and meet-ups, and then the child round-up, its usually more than four hours before we get back home, all hungry and exhausted. These are the occasions when I am least excited about cooking a big meal for the cranky brood (and usually some guests), when I’m just as pooped and hungry myself. I’ve found that crock pot meals are just the ticket, as long as I remember to turn on the pot before we leave! Now whats even better about a crock pot meal is a FREEZER DINNER crock pot meal that didn’t take any prep time the morning of our Sunday Scramble. Friends, I bring you my favorite go-to slow cooker taco soup freezer dinner recipe.
Ingredients for 2 freezer bags, or two meals of 8-cup servings
1 can Black Beans 29 oz.
1 can Pinto Beans 15.5 oz.
1 can Light Red Kidney Beans 29 oz.
1/2 can Whole Kernel Golden Sweet Corn 15. 25 oz.
1 can Petite Diced Tomatoes in Tomato Juice 28 oz.
1 can Petite Diced Tomatoes with Onion, Celery, Green Pepper in Tomato Juice 14.5 oz.
1 (8 oz.) bar of cream cheese
1 lb. of ground beef
I multiplied this by six, so what you see in the picture above made 12 bags, and each bag is around 8 cups, or 8 servings of taco soup.
The first step is to brown your meat and then cook according to the taco seasoning directions, which entails adding some water and simmering for a few minutes. 6 lbs. of ground beef in my wok worked great, but any more meat would have been tough.
Let cool completely before you attempt scooping it into bags. You don’t want to burn yourself with that mess. While you’re waiting, start opening your cans and combining in a big bowl. Don’t drain anything except for the corn. For a double batch, use just one can of everything, except only 1/2 a can of the corn. I would have loved to throw in some olives, but no one else in my family appreciates them, so I add them to my plate at mealtime.
Divide the contents of this bowl into 2 freezer bags, with about 8 cups of mixture in both. Add 2 cups of taco seasoned meat.
Seal them up and let the bags cool, label them with a date, then load up your freezer!
I find that letting them freeze in a stack makes them easy to store if you later want them upright on their side. By the way, I priced this out to cost about $4.75/bag, which isn’t bad for an 8-serving meal!
When I’m ready to warm one of these up, I add a little more seasoning to the pot. This was a Mrs. Dash chipotle seasoning. Add a half of a bar of cream cheese during the last 30 minutes of cooking and stir occasionally to make it creamy.
Cook for around 4 hrs on high, then add chips, cheese, and sour cream!
Eat up! And enjoy knowing you have all those taco soup freezer dinners ready when you need them! You’re all set for Fall!
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