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Beef Taco Soup

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I found this recipe online years and years ago.  I wish I knew who to credit.  This recipe is super easy and so tasty.  It freezes great so I always make a double batch and freeze some.  If you want to make it even simpler, have 1 pound packages of ground beef already browned and in the freezer.  It tastes great served with corn muffins and topped with cheese (which also freeze well by the way).
Beef Taco Soup
(found online)
 
1 lb. ground beef
1 can whole/diced tomatoes
1 can kidney beans w/juice
1 can garbanzo beans w/juice
1 can black beans w/juice
1 can corn
2 small cans tomato sauce
1 pkg. taco seasoning
 
-Brown hamburger in a large pot, then add all the canned ingredients. 
-Cook until boiling, then add the taco seasoning and simmer for 10-15 minutes (or until beans are soft).
-Add the corn during the last 5 minutes of cooking. 
-Serve with grated cheese on top.
To Freeze:   Cook completely, then let cool completely.  Spoon into gallon Ziploc bag.
To Serve:   Thaw overnight in fridge.  Warm in a pot on the stove top or in the microwave.
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Chad’s Hamburgers

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My husband has somehow become the hamburger person in our family.  Even my grandparents prefer him to make the burgers when we are there.  His burgers always end up delicious!  I asked him for a recipe, but there are no exact measurements.  🙂  However, here are the ingredients Chad uses.

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Hamburgers

ground beef

canola oil (if the meat is lean…like 90/10)

Worcestershire sauce

salt

pepper

crushed red pepper

garlic powder

Combine all ingredients and form into patties.  When we have a big package of fresh ground beef, we make lots of hamburger patties so that we can freeze some for later (of course!).  We wrap each patty in aluminum foil and then place all the foil patties in a gallon Ziploc freezer bag.  This allows you to be able to just pull out one or four without them being frozen together.  We grill our hamburgers, but you could also cook them in a pan on the stovetop.

**This post contains affiliate links.  Thanks for supporting Fearless Freezer Cooking!**

Marianne’s Taco Pie

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My friend Marianne introduced me to this simple recipe a few years ago.  I love the flavors, simplicity, and the fact that it makes extra!  🙂  It uses refrigerated crescent roll dough, but if you’ve sworn it off any homemade pizza dough would work.

Hope you enjoy!

 

Taco Pie

(from Marianne)

Ingredients:

1 lb. browned, drained ground beef

1 can drained black beans

1 can drained corn

1 pkg. of taco seasoning (or the equivalent of homemade)

1 can refrigerated crescent rolls (or homemade dough)

sour cream

shredded cheddar or mexican cheese

Doritos (nacho flavor) or Fritos

Instructions:

-Press dough into a pie pan to form a crust.

-Combine the black beans, corn, ground beef, and taco seasoning in a bowl.  Put half of mixture into a freezer bag to freeze for next time.

-Dump the other half of the mixture into the crust you made.  Top with sour cream, cheese, and chips.

-Bake at 350 F until heated through and the crusted is golden brown.

YUM!

Pasta Fagioli Soup

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So, I tried two different knock offs of Olive Garden soups this week….Chicken Gnocchi and Pasta Fagioli.  I was so disappointed when the Chicken Gnocchi did NOT taste like Olive Garden’s and it really didn’t taste good at all.  So bummed.   BUT, the Pasta Fagioli turned out delicious and made an enormous amount.  The recipe completely filled my  crock pot to the top.  That’s way too much soup for our family, so before adding the pasta at the end, I scooped out half of the soup into a freezer bag.   I will freeze that half and add the pasta to it when reheating.  The half that remained in the crock pot got the pasta added the last hour or so.  I hope you enjoy…it was SUPER easy.

PASTA FAGIOLI

(I would give credit, but my mom sent me this recipe & I don’t know where she got it from!)

2 lbs. ground beef

1 onion, chopped

3 carrots, chopped

4 stalks celery, chopped

2 (28 oz.) cans diced tomatoes, undrained

1 (16 oz.) can red kidney beans, drained

1 (16 oz.) can white kidney beans, drained

3 (10 oz.) cans beef stock—I used a 32 oz. carton of beef broth

3 tsp. oregano

2 tsp. pepper

5 tsp. parsley

1 (20 oz.) jar spaghetti sauce

8 oz. pasta

-Brown beef in a skillet.  Drain fat and place in crock pot.

-Add all other ingredients, EXCEPT pasta.

-Cook on low 7-8 hours or high 4-5 hours.

**At this point, if you want to freeze half, separate it out.

-During last 30 min on high or 1 hour on low, add pasta.

**We served with Parmesan cheese on top and homemade rolls as a side.

I also think you could assemble all ingredients (except pasta) with the beef already browned and place in a freezer bag.  Freeze.  Then, when you want to make it, thaw overnight and dump in the crock pot the following morning.  Still wait to add the pasta till the last hour or so.

 

MOPS Mom’s Night Out

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Last night, I got to hang out with some of the ladies of our local MOPS group.  Each of the ladies assembled 4 freezer meals without the meat.  The meat will be added at home.  It was fun & simple.  Here is what they made:

Cream Cheese Chicken

Greek-Inspired Chicken

Teriyaki Chicken

3 Packet Roast

As I told the ladies last night, my picky kids love all these recipes.  Enjoy!

Rhonda’s BBQ

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This is the BBQ recipe I made, froze, and took on the trip last weekend.  Everyone enjoyed it.  It is super easy because it uses the slow cooker!  I doubled it & froze some for our family to have later.  Why not?  It was just as easy to make 2 batches as it was to make one.

ENJOY!

Beef & Pork BBQ
(16 servings)

1 1/2 lbs. stewing meat-cubed
1 1/2 lbs. pork
2 cups onions-chopped
1/2 cup brown sugar-packed
3 tsp. chili powder
2 tsp. salt
1 tsp. dry mustard
1/4 cup vinegar
2 tsp. Worcestershire sauce
6 oz. tomato paste
pepper blend seasoning
onion salt

-In a large slow cooker, combine all ingredients.  Cook on low setting for 8-10 hours or until meat is tender.  Shred with fork to break up pieces.  Serve on buns.
**May use all pork or all beef.  Pork may cook faster than the beef, so start the beef ahead of time, then add the pork. 


To Freeze: Allow BBQ to cool completely.  Spoon into freezer bags. 

 To Serve: Thaw overnight in fridge.  Reheat on stove top.

 

Jennifer’s Beef Stroganoff

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This is what I’m eating tonight for dinner thanks to Jennifer from the freezer co-op!  Its a favorite among the group.  Enjoy!

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Beef Stroganoff

To cook the beef:
1 lb. trim stew beef
1 pkg Lipton onion soup mix
2 or 3 cups water, depending on how rich and oniony you want your sauce
salt, pepper, and garlic powder to taste

Put all ingredients in crock pot and cook all day (8-10 hours)  It will remain soupy – hold on to this broth to use in the sauce.

Sauce ingredients
8 oz. fresh mushrooms (optional)
2 cloves minced garlic
1/4 cup butter
1/4 cup flour
1 tbsp lemon juice
1 tbsp red wine vinegar or more to taste (Do not omit lemon juice and vinegar.  They add lots of flavor and balance the richness of the sauce)
1/2 to one cup sour cream

Saute mushrooms and garlic in butter until tender and fragrant.  Add flour to form a roux, stirring constantly for 1 minute.  Start adding broth from crock pot a ladle full at a time, stirring to incorporate before adding more.  When sauce is the desired consistency, remove from heat.  Add beef from crock pot.  Stir in lemon juice, vinegar, and sour cream to your taste.  Serve over egg noodles, rice, or mashed potatoes.

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