Frozen taco beef
On nights that I don’t have the time or the inclination to make a more involved dinner, I really enjoy the convenience of being able to pull pre-made foods out of the freezer. One of my favorite things to have in the freezer is cooked ground beef. Cooking two pounds of beef is nearly as easy as cooking just one pound or less, so I often cook a lot of meat at once to stock up for future meals. Since we are only a family of two, however, I have to make sure that I freeze the beef in such a way that it’s easy to defrost only 1/3 to 1/2 pound at a time for meals. This method cuts down on the number of containers in your freezer and allows you to easily select the amount of meat you want to take out for each meal.
Method:
Cook and season your ground meat as usual. After the meat is done cooking, spoon it into one or more freezer-safe containers, leaving an inch or two of empty space at the top of each container. Allow the containers to cool in the refrigerator.
After the meat is cool, use a fork or spoon to stir the meat to break up any clumps. Place the meat in the freezer.
Roughly 12 to 18 hours later, take the meat out of the freezer. Use a fork to stab, twist and stir the frozen meat until it’s broken into many small pieces. I find it particularly effective to start with the meat on the edges and work my way inwards. When you are done your container will be filled with small frozen granules of meat. Put the meat back into the freezer.
When you want to use some of your meat in a recipe, simply scoop some of the frozen meat out of the container. You can add it directly to your recipe or allow it to defrost in a warm pan.
That’s it! We love this method for easy pasta sauce using our Italian-flavored beef or a quick taco salad using our Mexican-flavored beef.
This post is part of Fight Back Friday at Food Renegade.
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