Having your freezer stocked with Bulk Taco Meat makes it a cinch to get a hot, family friendly, and tasty meal on the table in no time!
4 Servings Recipe By Pin Print
Bulk Taco Meat

Ingredients

  • 1 ½ cups cook Ground Beef
  • ¾ cups dice Onion
  • 1 teaspoon mince Garlic, Cloves
  • 1 cup Tomato Sauce
  • 2 tablespoons chop Cilantro, Fresh
  • 6 teaspoons Taco Seasoning
  • 2 tablespoons juice Lime

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large skillet over medium heat, combine ground beef, onion, and garlic. Saute for 2 minutes or until onion is tender.
  2. Add tomato sauce, cilantro, taco seasoning and lime juice.
  3. Simmer for 5-10 minutes.
  4. If mixtures starts to look dry, add 1-2 Tablespoons of water.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large skillet over medium heat, combine ground beef, onion, and garlic. Saute for 2 minutes or until onion is tender.
  2. Add tomato sauce, cilantro, taco seasoning and lime juice.
  3. Simmer for 5-10 minutes.
  4. If mixtures starts to look dry, add 1-2 Tablespoons of water.
  5. Allow to cool.
  6. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in saucepan on stovetop for 6-8 minutes, adding water if desired.

3 Comments

Join the discussion
  1. i make this all the time but add 2 or 3 cans of brown beans simmer till tender mash …and we use ground chicken to,call it chicken refried bean . so delicous!
    we use in a taco bake wraps salsa this mix and cheese in layrers ,use for breakfast burritos with cheese and scrambled eggs in a wrap, and just alone with a wrap for lunch. i make alot of this cause we use often,so almost always find in my freezer. I do put mine in rubbermaid containers,sm and med,so it is right from freezer to fridge..also makes a quick on the run out the door lunch with a spoon

    1. Carole, what great suggestions! We love your twists you’ve put on the recipe, sounds delicious. Thanks for sharing.

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