I often forget about Taco Soup when it comes time for menu planning. I've never tried turning it into a freezer meal until recently. We were having tacos for dinner so I doubled the meat and set half of it aside for my Taco Soup freezer meal. It. Was. Awesome. It took less than 5 minutes to assemble and get into the freezer. Also, we used "low sodium" versions of the seasoning, corn, and tomatoes.

Taco Soup


1 1/2 pounds ground beef, browned
1 envelope taco seasoning
2 cans corn, undrained
2 cans ranch-style beans (pinto beans in seasoned tomato sauce)
2 cans diced tomatoes, undrained
Tortilla chips, shredded cheese, sour cream (for serving)

Step 1

In a labeled gallon-sized Ziploc bag, layer the beef, seasoning, corn, beans, and tomatoes (no particular order). Seal and freeze flat.

Step 2

The night before you plan on cooking it, move to fridge to thaw. Pour into slow cooker and cook on low for 4-6 hours.

Step 3

Serve over crush tortilla chips. Top with shredded cheese and sour cream.

1 comment:

Unknown said...

What do you use for the liquid part of the soup? Broth? or nothing?
also What is the serving size on this recipe? THanks