Dinner, Freezer meals, Main Dish Recipes, Recipes
By Mavis Butterfield on - 25 Comments
This recipe is awesome. Seriously awesome! And while this recipe makes just {1} 13″ x 9″ pan, I highly suggest you triple or quadruple the recipe so you’ll have a few extra in the freezer for those nights you don’t feel like cooking.
After all, that’s the point of freezer meals right? To have a meal on hand that you can whip out in a flash. 🙂
Quick, easy and fulfilling. What more could you ask for?
I hope you like this recipe as much as we do.
Have a great day,
~Mavis
You can skip all the spice ingredients above and make your own taco seasoning! Here’s my Taco Seasoning Recipe.
Looking for more make ahead meals? Check out the complete list of Freezer Meal Recipes.
Links to freezer pans I commonly use:
- Aluminum Foil Pan Containers with Lids 8.5″ x 6″ x 3″
- Aluminum Foil Deep Pans 9″ x 13″
- Round 9 Inch Aluminum Foil Pans with lids
Ground Beef Freezer Meal – Taco Casserole
5 Stars4 Stars3 Stars2 Stars1 StarNo reviews
- Author: Mavis Butterfield
Ingredients
Scale
2 cups cooked rice
1 lb ground beef
1/2 cup chopped onion
1/4 cup chopped green or red bell pepper
1 can {15 oz} black beans, drained and rinsed
1 can {8 oz} tomato sauce
1 cup corn {I used frozen}
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
2 tablespoons fresh chopped cilantro
1 cup cheese, shredded {cheddar or Monterey jack work best, but use whatever you have on hand}
Instructions
Brown the beef with the onion until beef is cooked through. Add the bell peppers and cook for 2 more minutes. Stir in rice and all remaining ingredients except cheese together in a large roasting pan.
Let mixture cool completely and then transfer to a gallon freezer bag. Place cheese in a small sandwich bag and then place in the gallon freezer bag with meat mixture. Freeze flat.
When ready to prepare, thaw in fridge overnight. Preheat oven to 350 F. Grease a 2 quart casserole dish and set aside.
Pour mixture into prepared dish. Bake for 25 minutes. Remove from oven and top with cheese. Cook an additional 5 minutes or until cheese is melted.
*This recipe makes {1} 9×13 pan. When I make this I will typically triple the batch.
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Comments
Rosario says
Oh my gosh, you should make your son homemade Doritos one day. I found a recipe in a book called Classic Snacks.
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Veronica says
I would love the recipe if you are willing to type it up!
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supersu says
oh my! this looks GREAT! and such a great freezer meal.
i know what i’m making this weekend
cheersReply
Nancy says
I made this yesterday (Sunday). Man was it great. I used brown rice, as that is what I had, but since you cook it first no big deal. also used home grown and cooked black beans. I added a can of sliced black olives, as we like olives on our tacos. With the cheese on top I sprinkled a few green onions that I had chopped (I have them coming out of my ears in the garden). Loved it! Served with quartered cherry tomatoes and sour cream on top. Bringing for lunch to work this week.
Thanks!!!!!
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Mavis Butterfield says
Great to hear Nancy! I’m glad you liked it!
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Emma says
Made this the other night, it was a hit in my house, another yummy receipe from you!! thank you.
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Dayle says
OMG this was SOOOO GOOD!!! Made my first triple batch today. (One to eat and two to freeze!) This recipe is one of the tastiest things I have ever put in my mouth. I served it with sour cream and tortilla chips today, but have plans to adapt it into a “taco lasagne”, and to use it as burrito filling. I’m so full right now. I had to have seconds!! Thank you Mavis!
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Mavis Butterfield says
I’m glad you like it! 🙂
See AlsoONE PAN Italian Beef and PastaReply
Mona says
I made this tonight with ground turkey and brown rice. I added extra beans and also olives. It was great and I am glad I made enough for tonight and two for the freezer.
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Sarah says
This sounds delicious! Any thoughts on instructions for cooking this in the slow cooker? Can I put it straight in the slow cooker from frozen and cook it overnight? Thanks!
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Mavis Butterfield says
Hmmm. I’ve never tried this in my crock pot before. Maybe if you oil the crock pot first you’d be fine. If you decided to try it that way let me know. 🙂
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Linda Practical Parsimony says
I cooked the meat first and used ground pork. This is great in a crockpot and is sort of like taco soup. This is delicious and great when frozen.
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Kelly Aubert says
Do you drain the grease out of the ground beef or just keep adding things to it? Thanks!!
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Mavis Butterfield says
Hi Kelly, I used 97% lean ground beef so there was very little fat. I did not drain it. However if you have a lot of grease you may want to drain it.
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Practical Parsimony says
I am going to make this tomorrow for Thursday, using a whole can of corn which may be more than one cup. I always keep a five-blend Italian blend cheese in the refrigerator, so I will use that. A green salad and Halos will complete this meal, forgoing the chips. It is five am, but I want to eat this right now.
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Kirsten G. says
How much homemade taco seasoning should I use in place of the individual spices?
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Shannon says
If this goes straight from roasting pan to oven, how long to cook it since it would still be hot? I’m assuming maybe 10 minutes and then add the cheese and another five?
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Betty Richardson says
This would be delicious as a filling for stuffed green peppers.
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Mavis Butterfield says
Agreed!
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Remy says
I made a more movie night friendly version (or maybe football game time) with hamburger/ground pork mix, added 4 cans of chili; Frito Scoops on the side. Super yummy!!!!
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Mavis Butterfield says
Yum!
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Wendy says
Is it 2 cups rice after cooking, or before cooking, as the rice expands quite a bit. Thanks!
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Carolyn says
My pandemic thing is to try lots of new recipes. Your recipes are a great resource. The taco casserole has taste without being too spicy. We ate it with sour cream, salsa & chips. One of our favorites!
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Chelsea says
Can you replace the tomato sauce with anything?
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Donna says
I made it with enchilada sauce. Very good!
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