Batch cooking is a great way to save time and money. Having food already prepared is the best way to make sure you are eating meals at home and always have an easy dinner available. Taco meat is something I do not enjoy cooking often so when I decide to cook it, I make several pounds at a time. This can be a great first step to getting in the routine of batch cooking.
Leftover taco meat will last in the refrigerator, in an airtight container, for 3-4 days. It can be used for taco salad, taco soup, or any of your other favorite recipes.
How to Freeze Taco Meat
Depending on how long you plan to store your cooked taco meat, you can use freezer bags or glass containers. Make sure to label them with the date so you can rotate through your food for best quality and prevent freezer burn. If using Ziploc bags, I recommend storing for no more than 3-4 months. Freezing your meat in pre-portioned serving sizes means you are always ready for taco Tuesday or those busy weeknights.
You can decide how much meat you want to batch cook at a time, but I usually cook up 3-4 pounds at once to use for different recipes. Since freezing taco meat is so easy to do, I know I always have a great option for a healthy meal in the freezer. You can use different types of ground meat to fit your family’s preference. However, ground turkey, shredded chicken and shredded pork are other popular options, in addition to the classic ground beef.
It is so simple to make enough for an entire month at one time and only have to cook and clean once for an easy dinner anytime!
Make & Freeze Taco Meat
Equipment
- Measuring Spoons
- Measuring Cups
Ingredients
Homemade Taco Seasoning (per 2 lbs. of Taco Meat):
- 2 T. Garlic Powder OR Garlic and Herb Seasoning
- 2 T. Ground Cumin
- 2 T. Chili Powder
- 1 T. Smoked Paprika
- 1 tsp. Oregano
- 1 tsp. Salt
- 1 tsp. Pepper
Meat Mixture:
- 3 lbs. Meat (Ground Beef, Turkey, or Chicken. OR Shredded Chicken or Pork)
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 3 Bell Peppers (any color) (See How to Store Bell Peppers Like a Pro)
- 15 oz. can Black Beans, rinsed
- 1 T. Avocado or Olive Oil
- 1 c. Water
Optional Add-Ins:
- 1 Zucchini or Summer Squash, diced
- 1 c. Cauliflower Rice
Instructions
- In a Dutch Oven, sauté the onions in oil until translucent.
- Add in the peppers, garlic, and any of the optional add-ins.Once the vegetables are cooked, remove them from the pan and set them aside.
- Add your chosen meat to the Dutch Oven and cook until browned. Drain off any extra liquid if needed.
- Add the rinsed black beans to the meat.
- Add in the Homemade Taco Seasoning and a cup of water. Stir to combine all ingredients together.
- Add the vegetables back into the Dutch Oven with meat.Simmer on low for 3 minutes.
- Divide into airtight containers or freezer bags for freezer storage.See Recipe Notes for freezing meat instructions.
Video
Notes
- Use freezer bags or glass airtight containers for storing your cooked meat in pre-portioned sizes that work best for your family.
- Allow meat to cool in the refrigerator before putting it into the freezer.
Nutrition
More Batch Cooked Meals
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