Stork Meal 5: Corn and Black Bean Taco Soup

I should have mentioned that I am really quite terrible about taking a picture of the meals before they are scarfed. Usually it's because I'm in the middle of feeding one of the seven people staying in this house right now, but sometimes I click it before it goes to the left over section of the refrigerator.

And today was one of those days. I didn't even THINK about taking a picture until I was putting everything into containers for the freezer/frig... then I quickly snapped the below pic with my phone and called it good.

I do solemly swear to try to take a picture of the completed meals from now on... Did you notice the TRY word? Yeah, we will see how that goes.

Okay, so today's meal is a family favorite of ours. My good friend Jenneffer E from Ellsworth AFB, SD served this to my family way back in like 2006... maybe even 2005. I was so enamored with it that I told her I had to have the recipe. She looked at me like I had two heads, "It's left overs!"

Whaaaa??

How can something THIS GOOD and this beautiful be made of leftovers?

Over the years, I've since lost her exact words on how the recipe went, but I always remember what goes in it (always a different leftover meat) and how to enjoy it (smoothered in cheese, sour cream and chips)!

However, when I was doing some research for my Stork Meals, I came across a gals recipe that used black beans and I was like DUH! Black beans are the perfect compliment... so I added them in and if could have been any more perfect then it was, I dunno what else would have to go in it.

We didn't have any leftover meat (because this whole house is full of carnivorous folks) so I am using ground beef for the recipe.

Ingredients:
1 pound ground beef (or 2-3 cups left over meat cubed)
1 tsp olive oil
1 medium onion
1-2 Tablespoons garlic
1-2 packages of taco seasoning
2 cans of black beans (rinsed and drained)
2 cans of corn (not creamed and undrained)
2 cans of fire roasted tomatoes and green chilies  (undrained)
1 small can of diced green chilies (undrained)
8oz of tomato sauce (not spaghetti sauce)
2 cans diced potatoes (undrained)
(You will also need cheddar cheese, sour cream, and tortilla chips when serving)

Now remember I said this was a leftover meal for her? She would throw all of her leftover veggies into this dish instead of some of the above canned goods. However, she always added more!

If you are using left over meat, follow the directions below these for LEFT-OVER MEAT.

Dice onion and garlic and place to large skillet with olive oil. Cook for a couple minutes to soften the onions then add ground beef. Cook until beef is just brown and then add taco seasoning. Here is where you taste and see just how much taco seasoning you want. Remember this is going to combine in the crockpot with the liquid from the corn, potatoes and tomatoes. So don't be shy.

If you are prepping this meal for the freezer, cool the mixture and place in gallon sized bag with all the rest of the ingredients. You should have a nice full bag. Be sure to label and double bag.

Day of cooking, defrost and put in the crockpot. If you think you need more juice, add broth or just water, but usually it turns out perfect. Crockpot on high for 2-3 hours or low 4-5. Serve with fresh grated cheddar or pepper jack and a dollop of sour cream. Crumble tortilla chips into the bowl or use the chips as your spoon.

Directions for LEFT-OVER MEAT:
Because your meat is already cooked (and usually left overs at our house are chicken breasts) you don't want to put them in the crockpot for 2-5 hours and suck what remains of the juices out of them. I've tried this before, it doesn't work. You'd think being in all that broth and yumminess that it would add to... but no. So here is what you do.

Three ziplocks needed. First ziplock should be the cubed meat. Seal it and place it in an empty gallon sized ziplock. Next, add the cooked (but cooled) onions and garlic to lasts ziplock bag and then add BOTH envelopes of taco seasoning. If you use the large jar of seasoning I'd say about 1/3 of a cup. Add in all the remaining ingredients. So you will have two sealed bags. A meat bag and a soup bag inside the final ziplock.

With this version, you will cook the soup just like you did above but add in the defrosted meat in during the last 30-45 minutes, just long enough for it to become the same temperature as the mixture but NOT COOK!

Then you can eat to your hearts content... or your stomachs. ;)

To see the other Stork Meals, click here.

Meatballs for Spaghetti

2lbs of uncooked meat (can be 3 different kinds mixed together for additional flavors)
1/2 Bread Crumbs
1/3 cup Parmesan Cheese
1 egg
Italian Seasoning
Salt and Pepper
Garlic

Directions: Combine meats. Add garlic, egg, cheese and seasonings. Blend in Bread crumbs. If your meatballs are too dry add a bit of water teaspoon at a time. Meatballs should be moist and hold their shape.

Freezing: Place in Zip Lock bag and freeze for up to 3 months.

Cooking: Place frozen meatballs in a crock pot and cover with spaghetti sauce. Cook on low 7 hours. Or defrost meatballs and place in skillet and cover with spaghetti sauce; Cover and cook on medium until done.OR you can put in a covered dish in the oven and cook in the same manner. OR you can fry in oil in a skillet and add over the top of your sauce when you serve.

Italian Meatloaf

2lbs of uncooked Ground Meat
1/2 cup of Onion (or onion powder)
Garlic to taste
Italian Seasonings
1/2 cup bread crumbs
1 egg
3 cups of Spaghetti sauce (or Italian tomato sauce pureed)
8 oz of your fav Italian cheese

Directions: Combine first 6 ingredients. Form a meatloaf and place it into your 9x9 pan. Slice your Italian cheese and set aside. Then slice your meatloaf long ways and insert cheese into the middle of the meatloaf. Place top back down onto the meat and seal meat around the cheese. Put sauce in a zip lock baggie and place next to the meat.

Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. OR if you have space issues, wrap in saran wrap and then aluminum foil and freeze. Store in the freezer up to 2 months.

Cooking: Defrost. Pour sauce over defrosted meat and cook covered at 350 for about an hour or until done.

Taco Soup

2 lbs Cooked Ground Beef (or any cubed meat)
1 Bag Frozen Stew Veggies (any type)
1 Can of Corn (not creamed)
Taco Seasoning
Chili Powder or Red Peppers
8 Cups of Beef Stock (or Bouillon)

Directions: Combine first 5 ingredients in a gallon sized zip lock. If using bouillon cubes, you can put the bouillon in the bag as well but do not add the water. Write on the bag “Add 8 Cups of Water” or “add 8 Cups Beef Broth”. Seal.
Freezing: Put in a double zip lock and store in the freezer up to 4 months.

Cooking: Defrost. Pour contents of the bag into a slow cooker (crockpot) and add broth or water. Slow cook for 7 to 8 hours on LOW, or until veggies are done. Or cook on stove until veggies are done. Serve with tortilla chips crushed into each bowl and topped with shredded cheese.

Mexican Lasagna

10 Flour Tortillas
1lb of cooked Ground Meat, seasoned with taco seasoning (or any seasoned meat will work)
1 LARGE Green or Red Enchilada Sauce
2 cups Spanish Rice Rice-a-roni (made with salsa not tomatoes)
1-2cups Shredded Cheese
1 can refried beans

Directions: In a large skillet, brown ground beef. Drain well. Add Taco Seasoning or seasonings to your taste. Set aside. Prepare Spanish rice omitting tomatoes and using salsa instead. Set aside. Poor 1/3 cup of Enchilada sauce in a 9x13 pan and top with two tortillas (enough to cover the bottom of the pan). Over the top of the tortilla layer spread the refried beans. Put two more tortillas on top. Spread seasoned cooked meat onto this layer. Top with tortillas. Last layer is the rice. Spread it out and top with more torilla’s. Pour remaining enchilada sauce over the top of the whole meal. Top with shredded cheese.

Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.

Baking: Defrost and bake covered for 30 minutes on 350 or until the cheese is melted and the meal is heated through. Take cover off for 5-10 minutes to brown the cheese and make is bubbles. Serve with salsa, sour cream and guacamole

Crock Pot Chili

Ingredients:
2 lbs. ground chuck
1 cup chopped onion
1 green pepper, chopped
2 to 3 ribs celery, chopped
1 large (28 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
2 cans kidney beans, drained
1 tsp. pepper
3 tsp. chili powder
hot pepper, to taste, cayenne
Garlic to taste

Directions: In a large skillet, brown the ground beef. Drain well. Combine all ingredients.
Freezing: Put in a double zip lock and store in the freezer up to 4 months.

Cooking: Defrost. In a slow cooker; cover and cook for 7 to 8 hours on LOW, or until done.

Spicy Chili

Ingredients:
1 lb. ground beef
2 onions, chopped
5 cloves garlic, minced
2 (14 oz.) cans chopped tomatoes, undrained
1 (15 oz.) can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 (15 oz.) cans red kidney beans, rinsed and drained
2 Tbsp. cornstarch
1/4 cup water

Preparation: Cook ground beef with onions and garlic in heavy skillet until ground beef is brown and vegetables are tender; drain. Mix all ingredients except cornstarch and water in saucepan. Put cornstarch in a freezer bag with "1/4 cup water" written on it.

Freezing: Put in Freezer safe container with cornstarch beside it. Store in the freezer up to 3-6 months.

Cook: Combine cornstarch and water. Add to mix. Place in crockpot 3-4 hours on high or 5-6 hours on low or until the chili is ready. Or you can put in a Pot on the stove for 50-60 minutes or until thick.

Porcupine Meatballs

Ingredients:
2 pounds lean ground beef
2/3 cup uncooked long-grain rice
1 egg
1/2 cup chopped onion (or Onion Powder for those picky eaters)
1/2 cup water
salt and pepper
1-2 Cups Prepared Spaghetti Sauce
(For cooking you will need an extra jar of spaghetti sauce and extra cooked rice- enough for meal)

Directions:
Combine the ground beef, uncooked rice, onion, egg with salt and pepper. Mix well then add in slowly some spaghetti sauce. Only add enough spaghetti sauce so that you can still shape the meat into balls and they won't fall apart. Save any remaining sauce.

Freezing:
Put in Freezer safe container side by side or Flash freeze and place in Freezer Bag. Store in the freezer up to 2 months.

Two Options for sauce: First option is to put the sauce in with the frozen meatballs and freeze together. Then just defrost together and add to pan and continue with Cooking Directions. Option 2 is to freeze the meatballs separately from the sauce and add in the sauce when you are ready to cook.

Cooking:
Defrost. Place meatballs in a skillet and cover with spaghetti sauce. Cover and simmer for 20-30 minutes or until meatballs are cooked thoroughly. Serve over white rice and garnish with green beans.

Tater Tot Casserole

Ingredients:
2lbs ground beef
2 Tbsp Garlic
2 Tbsp of Onion powder
2 cups of Salsa
2 cans Cream of Mushroom
Tater Tots

Directions: Brown ground beef with Garlic and Onion Powder. Drain well then combine soup and salsa in the pan with the browned/drained meat. Mix well and press into a 9x13 pan. Top with frozen tater tots.

Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.

Baking: Defrost and bake uncovered for 20 minutes on 450 or until the meat mixture is warm and the tater tots are crispy.

Variation: For a more hardy meal... add Diced tomatoes, broccolli, califlower and carrots.