Taco Pasta: Freezer Skillet Meal

This freezer skillet meal recipe is a simple and  favorite dinner meal of hubby and the kids.- all the flavor of tacos in a hearty meal the only needs one pan. When you are shopping for this meal go ahead and pick up your noodles and put them in the pantry in a basket specifically for freezer skillet meal non perishables. I don’t recommend cooking and freezing or even putting the noodles in the bag uncooked. As they sit, even frozen they become mushy and no good, it is much easy  to cook them when heating up the rest of your dish, with enough liquid they will cook perfectly right in the pan, making an easy and quick one dish dinner.

For a family dinner of 4, especially with smaller children this recipe would easily make a weeknight of  2 quick meals. Add a salad or other vegetable to stretch it a bit farther and add some green to the meal.

Freezer skillet Ingredients:

1 lb. ground beef (you can use ground turkey or Bison)
1 can black beans
1 can sweet corn
1 can Ro-tel tomatoes
1 -10 oz. can crushed tomatoes
1 package of taco seasoning
1 onion

When cooking Freezer Skillet you will need:

2 cups elbow noodles

optional:

cheddar cheese for topping
sour cream

Directions of Cooking Freezer Skillet:

Thaw bag, I pull a freezer skillet bag out the night before and pop it in the fridge or place it on the counter for a few hours then move to fridge in the morning. Iit does not have to be completely thawed, but at least enough to break it up and put it in the pan.
Place contents of bag and elbow noodles in a large skillet, bring to boil.
Reduce heat, cover, and simmer for approximately 10 minutes until pasta is softened.
Remove from heat and let it sit for 3-5 minutes to thicken.
Serve the food with a dollop of sour cream and shredded cheese on top to finish.

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