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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I got this idea from a frozen fajitas kit. When you are short on time you can have a good home cooked meal in about 10 minutes. (Even if you just cook up the beef ahead of time, it makes the meal faster, and less messy.) I either make a monstrous batch one afternoon, and freeze meal sized servings;l or I make a double batch and freeze half. The recipe as listed is enough for one meal for 4 people. I would also make a batch of refried beans to freeze in portions sizes, ('zaar has many recipes for them,) or have a can on hand in the pantry, along with a bag of nachos. The cooking time is reheating time, and preparation time is the first cooking time. It is easy to make, and won't take long either time, but its nice to not have to heat up the stove too often. Ingredients:
1 lb ground beef |
2 tablespoons taco seasoning (or 1 packet) |
6 -8 flour tortillas |
1 1/2 cups rice |
3 cups water |
1 (14 ounce) can petite diced tomatoes |
1 green onion, sliced |
1/3 cup frozen corn |
1 onion, diced |
1 cup shredded cheddar cheese |
1 teaspoon cornstarch (optional) |
1 chicken bouillon cube |
Directions:
1. Add rice, water, corn, green onion, bullion and roughly half of the diced tomatoes to a rice cooker. Cook as you normally would. (Or, bring to a boil in a saucepan, reduce heat and simmer until done, about 12-15 minutes.) Cool thoroughly.
2. Meanwhile, brown beef and onion in skillet. Drain off the fat (I usually rinse it off under hot water in a mesh colander.) Add the seasoning mix and remaining tomatoes (including the juice,) stir well. Set aside to cool.
3. Meanwhile, if you are using block cheese, shred it. Toss with as little cornstarch as is possible (this will help keep the pieces from forming a single glob in the freezer.) If you buy pre-shredded cheese, you don't need it.
4. TO ASSEMBLE: Make sure that all food is cooled enough that it won't melt a ziplock bag. The ground meat should fit into a quart sized bag. The rice should also fit into a quart sized bag. The cheese will probably fit into a sandwich size bag. The tortillas may need a gallon size, depending on what kind you use. If you made beans, I'd put them in a quart bag. After all of the food is in bags, smooth it out so that you have nice flat bags, being careful not the break the seals. Freeze on something flat, such as a cookie sheet. The next day, or several hours later, place all ingredients in one gallon or 1 1/2 gallon bag and seal.
5. TO REHEAT: First off, smash the bag of cheese to separate the pieces, and pour in to a serving dish to defrost on the counter. Microwave the beans, rice, and meat together in their bags on high for 3 minutes. Remove them each to a serving bowl, and microwave 3-10 minutes more, depending on how many bowls fit into your microwave at once. (You may need to smash the bags to separate the food, and break it up with a fork. I like to stir it once in the middle of reheating because microwaves don't heat evenly.) The tortillas should separate easily, and only need 30-40 seconds to warm them by the time everything else is warmed. The rice may need a tablespoon of water or broth added so it doesn't taste dry.
6. It sounds complicated, but really you get a nice meal, and few dishes, in 10-15 minutes or reheating / set the table time.
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