On the rare occasion that my husband is home before me and dinner is already on the stove, I feel like I’ve just won the lottery. Unfortunately, that’s hardly ever the case, and I’ll take any shortcut I can find (I’m not above take-out, either!) to speed up the dinner routine.
Tacos are quick and easy meal, and having it in the freezer totally saves me a little time – sure tacos are easy enough on their own, but consider using this meat mixture to speed up other dishes like enchiladas, burritos, or quesadillas. You could even serve it with a little plain tomato sauce over pasta if you want to really shake things up.
I like to cook two pounds at a time, one for that night’s meal, and one for another night. If you have the time (and hit a great sale at the grocery store), you could definitely double or even triple this recipe. Here’s my go to site for multiplying a recipe.
2 lbs ground beef
3/4 cup beef stock
1/4 cup Homemade Mild Taco Seasoning
1 sweet onion, diced
1 green pepper, diced
1 teaspoon olive oil
In a large skillet with medium heat, bring the olive oil up to temp, then cook the peppers and onions for 3-4 minutes. Add in the ground beef and break up. Cook until browned on medium high heat, stirring frequently. Sprinkle with Homemade Mild Taco Seasoning, mixing to coat all of the meat. Add the beef stock and cook for 3-4 minutes more until most of the liquid has cooked down.
Allow the meat to cool completely, then divide and spoon into a freezer bag. Label and store in the freezer.
To Thaw & Reheat:
The night before you want to serve the Taco Meat, move it from the freezer to the fridge. The next day, you can reheat it in the microwave or on the stovetop. For the stove, bring a skillet up to medium heat, add about 1/4 cup of beef stock or even plain tomato sauce and cook until heated through.