Tempt my Tummy Tuesday: Taco Meat

When I do a freezer cooking session I almost always include taco meat, it's a favorite around here, and pretty versatile too.  I use it for tacos, burritos, nachos, taco salad, and a Mexican lasagna.  I usually fry up two pounds at a time which makes about 6 meals for us + leftovers.

1. Fry 2 pounds of ground beef (or turkey) with 2 medium finely diced onions until meat is cooked through and onions are soft and transparent.
2. Drain the meat and onions in a colander and then add back to the skillet.
3. Add 2 small cans diced tomatoes, (I got Muir Glen ones from the Dollar Tree), or 2 pints home-canned diced tomatoes + all juice.
4. Add 2 cups cooked pinto beans.
5. Add recommended/desired amount of taco seasoning (I use the large canister of McCormick from BJ's I think it was 1/4 or 1/2 c for 2 lbs).
6. Stir everything together and let cook until juice (from tomatoes) has reduced greatly.
7. I measure our meat out into Ziploc freezer bags by the cup.  This go round I made us nachos for dinner with a little leftover for my lunch the next day, plus put 5-1 c bags in the freezer!

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