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.
- 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.
- Drain the meat and onions in a colander and then add back to the skillet.
- Add 2 small cans diced tomatoes, (I got Muir Glen ones from the Dollar Tree), or 2 pints home-canned diced tomatoes + all juice.
- Add 2 cups cooked pinto beans.
- 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).
- Stir everything together and let cook until juice (from tomatoes) has reduced greatly.
- 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!
