Hey friends! Today’s the first installment of Tuesday’s treats! Over my Fall break I decided to cook and freeze a bunch of meals. I knew October and November would be a couple of busy months so I decided to go ahead and do some cooking ahead of time. The grocery shopping and cooking took me about 8 hours, but we had meals for nearly a month. It was great to pull a meal out of the freezer, allow it to unthaw, and then simple throw it in the crock pot or in a pan over the stove. One of these receipes was black bean taco soup. You can substitute various ingredients if you wish to be a bit healthier; if you are a vegetarian or vegan you can absolutely turn this into a meal that follows your diet. I left out the sour cream because we don’t really care for it here in the Popplewell house. We added some cheese as garnish when it was finished and it was delicious (no chips or guacamole either)! It’s a perfect dish during this cold weather. Give it a try and let me know what you think. Feel free to send me any recipes you might enjoy!
Black Bean Taco Soup
1 lb lean ground beef (or ground turkey works too!)
1 medium onion, chopped 1 package mild taco seasoning mix 1 (16 oz) bag frozen corn 1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans) 2 (14 oz) cans stewed tomatoes 1 (8 oz) can tomato sauce 1 (4 oz) can diced green chilis
Directions: Brown meat and onion, drain. Let meat cool for a minute, then dump into a resealable gallon-sized freezer bag.
Dump the remaining ingredients into the bag, mix together, and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours.
Serve with tortilla chips, cheese, sour cream, and guacamole.