1 pound lean ground beef, 90% lean/10% fat
1 to 2 tablespoons taco seasoning, homemade or store-bought
2 cups shredded cheese, such as Monterey Jack, Cheddar, or a blend
12 taco-sized flour or corn tortillas*
Brown the ground beef in a large skillet or pot until no pink remains. Season it with the taco seasoning to taste, using 1 to 2 tablespoons per pound. Drain and transfer the meat to a large bowl. Chill in the refrigerator until cool.
Freezing Instructions
Package the cooked meat, 2 cups of shredded cheese, and one 12-count package of corn or flour taco-sized tortillas in separate quart-sized bags. Store them in one large gallon-sized bag and freeze for up to 3 months.
Thawing & Heating Instructions
Thaw overnight in the refrigerator. Reheat the taco meat with 1 tablespoon water in a covered saucepan over medium heat.
Serve and add fresh toppings like lettuce, tomatoes, salsa, and sour cream.
Recipe Nutrition Note
- * Note: The nutrition calculation does not include the tortillas. These are really variable by brand and size, so just refer to the nutritional info on the package.
Reprinted with permission from Not Your Mother's Make-Ahead and Freeze Cookbook by Jessica Fisher, copyright © 2012. Published by Harvard Common Press.