Ground Beef Freezer Meals // Freezer Meals 101

 https://youtu.be/k8k0Bcqz7lw?si=gwosG7xZx0nGPLm8

BBQ Meatloaf

Course: Main Course
Keyword: ground beef
Servings: 4
Ingredients
  • 2 lbs. ground beef raw
  • 1/2 cup bread crumbs
  • 1/2 cup graham wafer crumbs
  • 2/3 cup evaporated milk
  • 1/4 cup onion minced
  • 2 eggs
  • salt and pepper
  • 3 Tbsp. dry onion soup mix
BBQ Sauce Ingredients:
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1 Tbsp. dry mustard
  • 1 Tbsp. chili sauce
Instructions
Assembly Instructions:
  1. Mix the ground beef, bread crumbs, evaporated milk, onion, eggs, salt, pepper and onion soup mix together in a large bowl.

  2. Transfer the meat mixture to a large resealable freezer bag. Remove excess air and seal.

  3. In a separate bowl, mix together ketchup, brown sugar, dry mustard, and chili sauce to make the BBQ glaze.

  4. Pour the sauce mixture into a medium resealable freezer bag. Remove excess air and seal.

  5. Staple the BBQ sauce to the meat mixture above the seal. Freeze.

  6. Alternatively, this dish can be made in an 8x8 square pan, with BBQ sauce spread on top of the meat mixture, covered tightly with tin foil and then frozen.
Cooking Instructions:

  1. Thaw.

  2. Preheat the oven to 350°.

  3. Press the meat mixture into an 8x8 square pan and top with the BBQ sauce from the medium bag.

  4. Bake uncovered for one hour, then let stand for 10 minutes before serving.


Beef and Bean Burritos
Course: Main Course, Snack
Cuisine: Mexican
Keyword: beef, burritos
Servings: 8 burritos
Calories: 167 kcal
Ingredients
  • 1 lb. browned ground beef
  • 2 1/2 Tbsp. taco seasoning
  • 1/2 cup water
  • 15 oz. can refried beans
  • 1/2 red pepper finely diced
  • 1/2 green pepper finely diced
  • 1/2 onion finely diced
  • 8 burrito size flour tortillas
  • optional burrito toppings
Instructions
Assembly instructions:

  1. Brown ground beef. Add the taco seasoning and water and let simmer until the mixture is slightly thickened.

  2. Spread 3 Tbsp. of the seasoned ground beef and 1/4 cup refried beans on each tortilla.

  3. Sprinkle with some of the diced peppers and onions.

  4. Wrap burrito style and then wrap each one individually in tin foil.

  5. Place burritos in large resealable freezer bags and freeze.

Microwave Cooking Instructions:
  1. Thaw.

  2. Remove foil, place one burrito on a plate and reheat.

  3. Serve with toppings of your choice.

Oven cooking Instructions:
  1. Thaw.

  2. Place burritos in a baking dish. Bake in 350° oven for 30 minutes.

  3. If desired, top with lettuce, cheese, sour cream, guacamole, and/or salsa.


Taco Sloppy Joes
Course: Main Course
Cuisine: Mexican
Keyword: sloppy Joes, taco
Servings: 6
Calories: 174 kcal
Ingredients
  • 1 lb. lean ground beef
  • 1 cup onion chopped
  • 3 cloves garlic minced
  • 2 Tbsp. taco seasoning
  • 1 cup salsa your favorite variety
  • 1/4 cup water
For serving:
  • buns
  • optional toppings such as shredded cheese lettuce, tomatoes, etc.
Instructions
Assembly instructions:

  1. Brown the ground beef. Allow it to cool slightly.

  2. Place cooked ground beef, chopped onions, minced garlic, taco seasoning, salsa, and water in a large resealable freezer bag.

  3. Remove excess air, seal, and freeze.
Stovetop cooking instructions:
  1. Thaw.
  2. Heat in a pot or skillet over medium heat until cooked through.
  3. Serve on bun halves with taco toppings.
Slow cooker cooking instructions:
  1. Thaw.

  2. Cook in Crock-Pot on low for 2-3 hours.

  3. Serve on bun halves with taco toppings.
Recipe Notes

I prefer the texture of this dish better if I toast the buns, but it's completely up to you. 


Garden Taco Rice

Garden Taco Rice

Prep Time20minutes 
Cook Time20minutes 
Total Time40minutes 
Course: Main Course
Diet: Gluten Free
Keyword: comfort foods, healthy
Main Protein: Beef, Ground Beef
Cooking Method: Skillet, Stovetop

 

Servings: 

 

Calories: 966kcal

Ingredients

  • 1 lb. ground beef browned
  • 1/2 cup onion diced
  • 2 Tbsp. taco seasoning
  • 1 tsp. chili powder
  • 1 1/2 cups zucchini halved and thinly sliced
  • 3 cups white rice cooked
  • 1 cup corn frozen or canned
  • 4 oz. green chilies canned
  • 14 oz. diced tomatoes
  • 1 cup cheddar cheese shredded
  • 1 large (gallon) freezer bag or reusable silicone bag
  • 1 medium (quart) freezer bag
US Customary - Metric

Instructions

Assembly instructions:

  • Place all ingredients except the cheese in a large freezer bag. Remove the excess air and seal. Put the cheese in a medium freezer bag. Staple above the seal. Freeze.

Cooking instructions:

  • Thaw. Reheat in a skillet. Top with cheese towards end of cooking.

Your Private Notes

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Nutrition

Calories: 966kcal | Carbohydrates: 81g | Protein: 25g | Fat: 60g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 324mg | Potassium: 562mg | Fiber: 3g | Sugar: 4g | Vitamin A: 509IU | Vitamin C: 16mg | Calcium: 203mg | Iron: 3mg

Chili Casserole

Prep Time25minutes 
Cook Time1hour 
Total Time1hour  25minutes 
Course: Main Course
Diet: Gluten Free, Dairy Free
Keyword: casserole, comfort foods, kid friendly, one pot
Main Protein: Beef, Ground Beef
Cooking Method: Oven
 
Servings: 
 
Calories: 396kcal

Ingredients

  • 1 lb. ground beef browned
  • 1 cup onion minced
  • 28 oz. diced tomatoes
  • 4 oz. green chilies canned
  • 1 1/2 cups water
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 15 oz. kernel corn optional
  • 6.5 oz. long grain white rice (1 cup)
  • 1 large (gallon) freezer bag or reusable silicone bag
  • 1 medium (quart) freezer bag
US Customary - Metric

Instructions

Assembly instructions:

  • Add rice to medium bag.
  • Add remaining ingredients to large freezer bag. Remove excess air and seal both bags. Staple bags together above the seal and freeze.

Cooking instruction:

  • Thaw. Add contents of large bag into a casserole dish. Stir in rice. Bake, covered, at 375° for one hour.

Notes

The chili powder in this recipe makes for nice flavour without being too spicy. If you wanted a spicier dish, consider adding red chili flakes when serving.

Nutrition

Calories: 396kcal | Carbohydrates: 43g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 639mg | Potassium: 622mg | Fiber: 3g | Sugar: 5g | Vitamin A: 163IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 3mg

Stuffed Pepper Soup

Prep Time20minutes 
Cook Time30minutes 
Course: Soup
Diet: Gluten Free, Low Calorie, Dairy Free, Low Carb
Main Protein: Beef, Ground Beef
Cooking Method: Instant Pot, Slow Cooker, Stovetop
 
Servings: 
 
Calories: 395kcal

Ingredients

  • 1 lb. extra-lean ground beef* browned
  • 1/2 cup green bell pepper chopped
  • 1/2 cup yellow bell pepper chopped, or red bell pepper
  • 1 cup onion finely diced
  • 3 clove garlic minced
  • 28 oz. diced tomatoes canned
  • 2 cups tomato sauce
  • 1/2 tsp. marjoram
  • salt pepper
  • 1 large (gallon) freezer bag or reusable silicone bag

For the day of cooking:

  • 2 cups beef broth*
  • 2 cups rice uncooked
US Customary - Metric

Instructions

Assembly instructions:

  • Chop the peppers and onion.
  • Brown the beef in a large skillet on the stove. Drain the fat afterwards. This step is important.
  • Place the cooked beef in a large resealable bag.
  • Add the diced peppers and onion, garlic, tomatoes, tomato sauce, and seasonings.
  • Remove the air from the bag and seal. Freeze.

Stovetop cooking instructions:

  • Thaw.
  • Place the contents in a large pot on the stovetop.
  • Add the broth.
  • Cover and simmer on low for 30 minutes.
  • Add the rice in the last 20 minutes.
  • Stir occasionally to prevent the rice from sticking to the bottom.

Instant Pot instructions:

  • Thaw the bag contents and add them to the Instant Pot.
  • Cook the rice separately on the stovetop and set aside.
  • Add the broth.
  • Cover and cook on high pressure for 15 minutes. Do a natural release.
  • Add the rice either to the entire soup or a bit into each bowl when serving.

Slow Cooker instructions:

  • Thaw.
  • Dump the bag contents into the crockpot®.
  • Add the broth and rice.
  • Stir.
  • Cook on low for 3-4 hours.

Your Private Notes

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Notes

An important tip: use extra lean ground beef for this soup. If you choose to use regular ground beef, be sure to drain the fat before adding it otherwise, it will have a greasy look to it and not be visually appealing. It will also not taste as good, so this is an important note for making this recipe.
*chicken broth can be substituted for a lighter taste.

Nutrition

Calories: 395kcal | Carbohydrates: 64g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 783mg | Potassium: 1013mg | Fiber: 4g | Sugar: 9g | Vitamin A: 978IU | Vitamin C: 52mg | Calcium: 100mg | Iron: 5mg

Lasagna Soup

Prep Time15minutes 
Cook Time30minutes 
Course: Soup
Keyword: comfort foods
Main Protein: Ground Beef
Cooking Method: Stovetop
 
Servings: 
 
Calories: 496kcal

Ingredients

  • 1 lb. ground beef browned, alternatively, ground Italian sausage
  • 2 tsp. oregano
  • 2 tsp. basil
  • 3 clove garlic minced
  • crushed red pepper flakes pinch
  • salt and pepper pinch
  • 2 bay leaf
  • 1/2 tsp. fennel seed
  • 1/4 tsp. nutmeg
  • 1 onion diced
  • 4 cups chicken or beef broth
  • 30 oz. fire roasted tomatoes
  • 5 oz. tomato paste canned
  • 1 cup ricotta cheese
  • 1 large (gallon) freezer bag or reusable silicone bag
  • 1 medium (quart) freezer bag

For day of serving:

  • 1/2 cup Parmesan cheese
  • 5 lasagna noodles
US Customary - Metric

Instructions

Assembly instructions:

  • Place ricotta in medium freezer bag. Remove excess air and seal.
  • Brown the hamburger or ground sausage in a large skillet.
  • Allow the meat to cool, then combine it with the oregano, basil, garlic, red pepper flakes, salt, pepper, bay leaves, fennel seed, nutmeg, onion, broth, tomatoes, and tomato paste in a large freezer bag.
  • Remove excess air from the bag and seal. Staple the medium bag to the large bag and freeze.

Cooking instructions:

  • Thaw.
  • Pour the ingredients into a large stovetop pot and cook over medium heat until boiling.
  • Reduce heat to low and simmer for 20 minutes to allow the flavours to meld.
  • Add broken lasagna noodles and cook until noodles are softened.
  • When ready to serve, spoon the soup into bowls and top each bowl with some ricotta and Parmesan cheese.

Your Private Notes

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Nutrition

Calories: 496kcal | Carbohydrates: 28g | Protein: 24g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 84mg | Sodium: 1460mg | Potassium: 720mg | Fiber: 3g | Sugar: 5g | Vitamin A: 730IU | Vitamin C: 19mg | Calcium: 261mg | Iron: 3mg




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