- 4 pounds ground beef
- 4 medium onions, chopped
- 4 envelopes taco seasoning
- ADDITIONAL INGREDIENTS:
- 2/3 cup water
- 8 taco shells
- OPTIONAL INGREDIENTS:
- Shredded lettuce, shredded cheddar cheese, sliced ripe olives, sour cream and/or chopped tomatoes
- In a Dutch oven, cook beef and onions until meat is no longer pink; drain. Stir in the taco seasoning. Cool.
- Spoon 2-1/2 cups into four resealable freezer bags. Freeze for up to 3 months. Yield: 4 batches (10 cups total).
Originally published as Taco-Seasoned Meat in Quick Cooking July/August 1999, p36
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