Taco Soup Guest Post

I wrote this as a guest post last summer, thought it was about time I shared it here on OTI!
(Keep in mind this was last summer!) I just had a baby girl 4 weeks ago, and had a c-section delivery with her.
(Sorry, I had to share a quick picture of how cute she is!)

Unfortunately, recovery with a c-section is not the quickest, so I planned ahead and started to stock my freezer with meals that my husband could make himself (because he does NOT cook). Then all he has to do is pull it out of the freezer, put it in the microwave or oven, and viola! Dinner is served.

You can download and print the recipe here
Easy Taco Soup:
1 lb ground hamburger
1 can kidney beans (undrained)
1 can corn (undrained)
2 cans diced tomatos (undrained)
1 can tomato sauce
1/2 package of taco seasoning
Brown the meat and drain all excess liquid.
Then in a large pot combine the meat, beans, corn, tomatoes, tomato sauce, and taco seasoning. Let the soup simmer and “marry” in flavors.
Serve topped with cheese, sour cream, and crushed up Frito chips.
I always double the recipe so that we can eat it for that night’s dinner, and then freeze all the leftovers.
If you are going to freeze the soup, there’s 2 great ways to do it.
You can put it in any freezer safe container that will stack easily and put a piece of tape on it with the date on it.
Or, you can wait until the soup cools and place it in a ziplock bag and label the bag with the date.
(I put them in sandwich size baggies so that I can pull them out even for lunch and have a single serving)
After taking all the air out of the baggie, lay flat and freeze. After it is frozen, you can stand the bag of soup up on end and it takes up very little space!

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