Monday, April 15, 2013

Freezer to Crockpot Taco Soup

A warm bowl of taco soup is a hit at our house from the cool, Fall days of October through the chilly, windy, Spring days in April. It is a great meal to prepare ahead and have ready to throw in the crockpot for an easy weeknight meal.

I made a couple of these meals before the remodel began. To cook, just allow to thaw or defrost in the microwave.

Throw in the crockpot and cook on low for 4-5 hours or on high for 2-3. It really just needs to be heated through so if you are in a real big hurry, just throw it in the microwave. The flavors have had a good time to blend during the time it was in the freezer so the slow cooking process is not really needed.

Serve with sour cream and shredded cheese as toppers. 

We love to sprinkle in a few Fritos as a final step. Delicious!

As a freezer meal, I combine all the ingredients below in a ziplock bag. Once it has thawed, I add the water. It couldn't be easier on a hectic weeknight and all the family loves it!

Taco Soup

2 (15 oz) cans kidney beans, rinsed
1–2 tsp taco seasoning
2 (15 oz) cans diced tomatoes
1 Ranch seasoning packet, optional
1 (15 oz) can corn, drained
¼ cup dry onions
1 lb hamburger

Combine all ingredients in a pan or crockpot. Add water depending on how much liquid you like. Heat through. You can use 3 cups precooked dry beans—kidney, pinto, or red beans work equally as well. The leftovers freeze very well.

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