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One of the only things that drives me batty about my husband, and will never change, is that he refuses to eat leftovers. The only time he’ll eat them is if I remake them into something new. So if we have food left at night, I’m the only one who will eat it for lunch the next few days. Taco soup is one of those things that I have learned freezes really well, so although I can’t get it eaten within a few days of being made, I can enjoy it for lunch whenever I want. I just pull it from the freezer the night before, thaw it in the fridge overnight and then heat it up for lunch the next day!!!

Taco Soup Ingredients:

1 lb ground hamburger
1 can kidney beans (undrained)
1 can corn (undrained)
1 large can of Hunts diced tomatos (undrained)
1/2 package of taco seasoning
1 can Hunts tomato sauce (optional)
1 can Ro*Tel diced tomatoes & green chilies (optional, leave out if you don’t like the spice!)

Brown the meat and drain all excess grease. 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 corn chips.

I always double the recipe so that we can eat it for that night’s dinner, and then freeze all the leftovers.

Taco Soup

This taco soup is a quick and easy dump dinner. Just a few ingredients that you open and throw together to create a delicious meal!

Course: Main Course

Keyword: Dinner, Recipe, Soup

Materials

1 lb ground hamburger
1 can kidney beans undrained
1 can corn undrained
1 large can of Hunts diced tomatos undrained
1/2 package of taco seasoning
1 can Hunts tomato sauce optional
1 can Ro*Tel diced tomatoes & green chilies optional, leave out if you don't like the spice!

Instructions

Brown the meat and drain all excess grease.
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 corn chips.

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 (family size or individual serving sizes) 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!

To use the frozen soup, just place it in the refrigerator the night before to thaw, then either heat in a microwave save bowl in the microwave or in a pot stovetop.