Taco Soup

 Here is another YUMMY one a month cook it and freeze it recipe!  Madison didn't care for it but she doesn't like anything tomato based so I wasn't surprised!  I wish that I had frozen smaller portions (maybe one or two cups per baggie) so they would lay flat in the freezer instead of a big, fat, lumpy bag.  Oh well, you live and you learn!

Let me know what you think!

TACO SOUP

2 lbs Ground Beef

1 medium Onion, chopped

1 teaspoon Salt

1/2 teaspoon Pepper

1 package Ranch Dressing Mix

15.5 ounces Canned Whole Kernel Corn

1 can (15.5oz) Canned Diced Tomatoes

1 can (15.5oz) Canned Ro-tel Tomatoes with Green Chilis

3 cans (15.5oz) Ranch Style Texas Beans

2 cups Water

Directions:

Brown ground beef and onion. Drain. Add meat and remaining ingredients to crockpot. Cook on low for 4 hours. Serve.

For added flavor serve over tortilla chips and offer sour cream and shredded cheese.

Servings:

12

Freezing Instructions:

After fully cooked, place soup in medium or large plastic ware or gallon size zipper freezer bags. Make sure to leave at least 1/4 inch space above the liquid as it does expand during freezing.

Frozen meal 1

Cream Cheese Chicken

1 .7-ounce envelope Italian dressing mix


1/2 cup butter


2 pounds boneless skinless chicken breast


1 10.75-ounce can cream of chicken soup


1 8-ounce package cream cheese

Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.

To serve: Thaw overnight in the fridge. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.

 I pre cooked my wide egg noodles, mixed them with the good stuff and froze it.  I wish I had frozen it in the baking dish but I didn't and it was still great!  

Let me know if you like it!

Mandy