A quick and easy taco soup that transitions easily between freezer meal and crockpot dinner. Dinner has never been tastier--or easier!
Every Thursday I get up early, get a workout in, and then wake up the kids. After a quick breakfast, going through the endless checklists of things they may have forgotten and then shuttling them out the door I quickly come home and get the toddler ready for her sitter. On my way out the door I throw in a crockpot dinner as I hear my daughter's endless pleas to go to her teachers house. On the way out the door I double check to make sure I've hit the "low" button on the crockpot (forgotten that before!) and head out the door. Six hours later I return home, toddler in tow and kids coming home right on my heels. Toddler goes down and I head out to teach my son's scouting class. We get home just in time for him to change his shirt and grab his cleats before he heads off to football practice. When we get home I quickly serve up dinner to hungry kids as we sit around the table and talk. After dinner it's chores and homework, kids showered and off to bed, and then it's my turn to do homework and work. While everyday seems like this, Thursdays have an infinite amount of wrenches thrown into it.
Dinners like this taco soup are great. I make it ahead of time, freeze it and move it from freezer to fridge the night before. In the morning it moves to the crockpot easily and simmers all day.
And if you forget to stick it in the crockpot, it warms easily on the stovetop.
Ingredients
- 1 lb ground beef, bison or turkey
- 1 medium onion, chopped
- 1 pkg or ¼ cup taco seasoning
- 1 16 oz can corn, undrained
- 1 16 oz can black beans, drained and rinsed
- 1 28oz or 2 14oz cans diced tomatoes
- 1 8 oz can tomato sauce
- 1 4 oz can diced green chilis
- Tortilla Chips
- Your Choice of Toppings: Avocado, cheese, sour cream, tomatoes, lettuce, tortilla strips
Instructions
- In a pan set on medium heat, cook the meat until browned and no longer pink.
- Remove meat from heat and place in a bowl. In the bowl mix together the meat, onion, taco seasoning, corn, black beans, tomatoes, tomato sauce and green chiles.
- Place mixture in a Ziploc freezer bag. Label and freeze.
- To thaw: Place bag in refrigerator overnight. Place soup in crockpot and set to low. Cook for 6-8 hours on low or 3-4 hours on high.
- Serve with desired soup toppings.
I love freezer meals!! This looks like a good recipe. I've made something like this before. Thanks for linking up at Romance on a dime!!
Wed. is our soup night-- this will be perfect this week thanks!