One of the best ways I have found to prevent me from unnecessary spending in the form of fast food is to have a few yummy meals ready to go, aka: in the freezer.
Taco soup is one of those household recipes.What I mean by that is, every household has their own way of making taco soup. I am obsessed with mine. It is so delicious, so easy, so cheap, so fast, freezes so well, and *bonus* it’s healthy. Need I say more? I think not.
Here is the recipe that I use, but another great thing about taco soup is that you can adapt the recipe based on what you have in your pantry. I know, it’s glorious.
1 lb. ground hamburger
1 onion chopped (I used minced onion… because well, i’m lazy.)
1 packet taco seasoning
1 can kidney beans
1 can pinto beans
1 can corn
2 cans stewed tomatoes (not drained, this makes the base of your soup)(I use tomatoes I can myself, so yummy)
salt & pepper to taste
Start off by cooking your hamburger and onions together.
After hamburger is cooked, add cans and taco seasoning packet. Mix well. Turn down heat to low and simmer 20 minutes.
While the soup is simmering I get all my stuff ready to freeze it. I like to use mason or Ball canning jars for three reasons. 1. This way I know exactly what portion I am freezing. (In this case, 2 cups per jar.) 2. I have tons of them floating around. 3. I love mason jars and they look pretty. However, you can use whatever you’d like. Tupperware, freezer ziplock etc.
When the soup is done, you are ready to pour into your jars.
After jars are filled, let cool on counter for awhile so you don’t upset the temperature of your freezer. Now they are ready for an easy lunch or add a side salad and some bread and you’ve got a quick and easy weeknight dinner.
Defrost in fridge over night, in warm water bath, or in microwave. Serve with chips, cheese, sour cream, avocado or whatever you like best!
**This recipe makes a little over 8 cups.