This recipe is the very first thing I made as a married woman that tasted really good. Her original recipe calls for olives, but my husband hates olives, so we don't use them. It makes a ton so it's a perfect recipe to half into two freezer meals.
|Image and original recipe courtesy of Paula Deen and Food Network|
2 pounds ground beef
2 cups diced onion
2 (15.5 oz.) cans pinto beans
1 (15.5 oz.) can pink kidney beans
1 (15 1/4 oz.) can whole kernel corn, drained
1 (14.5 oz.) can Mexican-style stewed tomatoes
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can tomatoes with chilies
2 (4.5 oz.) cans diced green chilies
1 (1 1/4 oz.) package taco seasoning
1 (1 oz.) package ranch salad dressing mix
Serve with: Corn chips, sour cream and shredded cheese
- Write on two gallon freezer bags: Taco Soup, the date, and the following instructions: Cook on low 6-8 hours. Serve with chips, sour cream and shredded cheese.
- Brown meat and cook onions in a skillet, set aside to cool.
- Divide canned goods, meat and seasoning packets between the two bags.
- Press the air of the bags and seal them shut. Lay them flat in your freezer.