Ground Beef Recipes for Freezer // Freezer Meals 101

 

Southern-Style Ground Beef Casserole Recipe:

  • 1 lb. browned ground beef
  • 1/2 cup onion, chopped
  • 3/4 cup green pepper, chopped
  • 15 oz. can kernel corn, drained
  • 14 oz. can tomato sauce
  • 1/2 tsp. Worcestershire sauce*
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • optional: shredded cheese (cheddar or tex mex)

*Use gluten-free Worcestershire sauce if you want to make this gluten-free.

Assembly Instructions:

  1. Brown ground beef. Cool slightly and then add to a large resealable freezer bag.
  2. Add the chopped onion, diced green pepper, corn, tomato sauce, Worcestershire sauce, and seasonings.
  3. Remove excess air, seal, and freeze.
  4. If you want to serve with cheese, place shredded cheese in a medium freezer bag, seal, and staple above the seal to the larger bag.

Stovetop Cooking Instructions:

  1. Thaw.
  2. Heat in a pan until the desired temperature is reached. 
  3. If you want, you can top with shredded cheese before serving.

Crock Pot Cooking Instructions:

  1. Thaw.
  2. Cook on low in Crock-Pot® for 3-5 hours.
  3. If desired, top with cheese before serving.

One Pot Taco Spaghetti

By 

Ingredients:

  • 1 pound ground beef, browned
  • 1/2 cup onion, finely minced
  • 4 tablespoons taco seasoning
  • 10 ounces Rotel
  • 1/2 cup cheddar cheese, shredded

For day of cooking:

  • 8 ounces spaghetti noodles, uncooked
  • 3 cups water

Freezing Instructions:

  1. Add the browned ground beef, chopped onions, taco seasoning, and can of Rotel to a large resealable freezer bag. Seal the bag, leaving a small opening in the corner. Remove excess air from the bag and seal it completely.
  2. Put the shredded cheese in a medium freezer bag and seal the bag. Staple the two bags together above the seal.
  3. Place the bags flat in the freezer and store until you’re ready to eat.

Serving Instructions:

  1. Transfer the taco meat mixture to the refrigerator to thaw overnight.
  2. When you’re ready to start cooking, place the contents of the bag, water, and uncooked spaghetti noodles into a very large flat-bottomed skillet. Cook over high heat until the mixture comes to a boil.
  3. Once boiling, reduce the heat to low, and cover the pan. Allow the ingredients to simmer for 15 minutes, until the pasta is tender and the liquid has reduced.
  4. When the pasta is cooked through, remove the lid from the pan and sprinkle with cheese. Stir to melt the cheese into the pasta and serve immediately.

Best Ever Freezer Meal Spaghetti Sauce

  • 1 1/2 lbs. browned ground beef
  • 1 onion, chopped
  • 1/2 green pepper, chopped
  • 3 garlic cloves, minced
  • 2x 14 oz. can tomato sauce
  • 5 1/2 oz. can tomato paste
  • 14 oz. can diced tomatoes
  • 1/4 cup water
  • 1 bay leaf
  • 2 Tbsp. parsley
  • 1 tsp. melted honey or sugar
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • 1/4 tsp. salt
  • 1/2 tsp. thyme
  • dash pepper

Before assembling this freezer meal, brown the ground beef in a skillet until no longer pink, breaking into small pieces as it cooks. Chop the onion and green pepper. Mince the garlic.

To assemble this freezer meal, mix all the ingredients together in a large bowl and pour into a large resealable freezer bag or put all the ingredients directly into the bag and then squish together. Remove the excess air, seal and freeze.

On the day of cooking, take the bag of spaghetti sauce out of the freezer and thaw. Heat in a large pot on stovetop over medium until desired heat is achieved or cook in the crock pot on low for 2-4 hours. Serve over spaghetti noodles or gluten free noodles, cooked according to package directions.

Beef Hash

Ingredients
  • 1 1/2 lbs. browned ground beef
  • 500 grams frozen hash browns
  • 1 onion finely chopped
  • 3 Tbsp. dry onion soup mix
  • 1 cup beef broth
  • dash pepper
  • 1 1/2 cups shredded cheese
Instructions
Assembly instructions:
  1. Brown beef.

  2. Place cooked beef in a large resealable freezer bag. Add the frozen hash browns, minced onions, dry onion soup mix, beef broth, and pepper.

  3. Squish to combine. Remove excess air and seal.

  4. Put the shredded cheese in a medium freezer bag. Seal. Staple the bags together above the seal and freeze.

Oven Cooking Instructions:
  1. Thaw.

  2. Bake at 350° for one hour, topping with grated cheese for the last 10 minutes.

Crock Pot Cooking Instructions:
  1. Thaw.

  2. Cook in the slow cooker on low for 2-4 hours, topping with cheese for the last 20 minutes.


Ground Beef Stroganoff Freezer Meal

  • 1 lb. ground beef, browned
  • 1/2 cup onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup mushrooms, sliced
  • 1 Tbsp. Worcestershire sauce
  • 10 oz. can cream of mushroom soup
  • 1/2 cup sour cream
  • 1/2 tsp. parsley
  • dash pepper

Assembly instructions:

  1. Add the ground beef to a large resealable bag.
  2. Add all the other ingredients to the bag and squish them around to combine.
  3. Remove excess air and seal. Lay flat and freeze.

Skillet cooking instructions:

  1. On the day of cooking, thaw.
  2. Heat the beef stroganoff in a skillet on medium until heated through.
  3. Before serving, stir in another 1/4 cup of sour cream. This adds a bit of zip and freshness and livens the recipe up.
  4. Serve over cooked egg noodles or stir the cooked egg noodles into the skillet when the stroganoff has finished heating.

Crock-Pot® cooking instructions:

  1. Thaw.
  2. Empty the contents of the bag into the slow cooker and cook on low for 2-5 hours.
  3. Before serving, stir in 1/4 cup of sour cream.
  4. Serve over cooked egg noodles.

 Homemade Sloppy Joes:

Ingredients:

  • 1 1/2 pounds lean ground beef
  • 1 cup onion, chopped finely
  • 2 garlic cloves, minced
  • 1/4 cup green pepper, chopped finely
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. dry mustard powder
  • 1/2 cup chili sauce
  • 14 oz. can tomato sauce
  • 2 Tbsp. ketchup
  • 1 Tbsp. brown sugar
  • 2 tsp. Worcestershire sauce
  • 2 tsp. lemon juice

For the day of serving:

  • buns

Assembly instructions:

  1. Brown the ground beef.
  2. Put the ground beef in a large resealable freezer bag.
  3. Dump in all the other ingredients.
  4. Squish to combine.
  5. Remove the excess air and seal. Lay flat and freeze.

Slow Cooker Cooking Instructions:

  1. Thaw.
  2. Cook in a crockpot for 2-3 hours on low or cook in a pot on the stovetop until heated through.
    Serve on regular or gluten-free sliced buns.

Stovetop Cooking Instructions:

  1. Thaw.
  2. Cook in a stovetop pot over medium-low until heated through.
  3. Serve on regular or gluten-free sliced buns.

Hearty Hamburger Soup

  • 1 lb. browned ground beef
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup barley
  • 1 cup carrots, peeled and finely diced
  • 1/2 cup frozen peas
  • 1/2 cup celery, diced
  • 28 oz. can diced tomatoes
  • 1 tsp. thyme
  • 1 tsp. parsley
  • 1/2 tsp. pepper
  • 1 bay leaf
  • 3 cups beef broth*

*Be sure to add the beef broth last and hold the bag well while pouring to prevent spills!

Assembly instructions:

  1. Brown ground beef.
  2. Chop vegetables.
  3. Place cooked beef, vegetables, and other ingredients in a large resealable freezer bag. Be sure to add the beef broth last and hold the bag securely or have someone else hold the bag for this step so that it doesn’t spill.

Stovetop Cooking Instructions:

  1. Thaw.
  2. Heat in a large pot on the stovetop over medium heat. Bring to a boil. Reduce heat and simmer for an hour.
  3. Remove the bay leaf before serving.Crock Pot Cooking Instructions:
    1. Thaw.
    2. Cook in the slow cooker on low for 3-5 hours.
    3. Remove the bay leaf prior to serving.

    Serve soup with crusty bread or buns. If you want, you can also offer a side salad as well, but it has enough vegetables to be served without a salad.



Comments

Post a Comment

Popular posts from this blog

Easy 5 Bean Chili

  5 Bean Easy Chili 1 medium onion diced small 1 medium bell pepper ( I prefer red or orange for color) 1 small hot pepper (I prefer red hot chili peppers) seeds removed 2 lbs ground meat (I prefer turkey)   15.5 ounce cans-1 each: Cannellini OR Navy; Dark Red Kidney; Seasoned Black Beans; Small Red; Pinto   1 Tablespoon EACH: Himalayan OR Kosher Salt; Smoked Paprika; Garlic Powder; Chili Powder, Black Pepper   Cooking Directions 1.)   Sautee all spices, diced onions, diced bell and hot peppers with either 1 Tbs butter OR 1 Tbs olive oil until peppers and onions are tender but not mushy. 2.)   Add ground meat and cook on medium heat until no longer pink and slightly browned, scraping bottom and sides 2-3 times so spices do not burn to bottom of pan and to create a slight caramelization. 3.)   Add ALL cans of beans (unrinsed) and 2 ½ cans of water to pot with meat, spices, onions and peppers. 4.)   Let come to a roll...
Read more

Panera-Style Bread Bowls // Restless Chipotle

  Ingredients 1 packet active dry yeast, ¼ ounce or 2-¼ teaspoons 3 cups warm water, (100F - 105F) 0.7 ounces Good Seasons Italian dressing mix, or 2 teaspoons salt 1 tablespoons sugar 6 cups bread flour, you may need up to a cup more Instructions 1.Add yeast and water to the bowl of your mixer (if kneading by machine) or a large bowl (if kneading by hand ) 2.Stir it up to blend with the paddle attachment in place. 3.Add sugar, and 1 cup flour to the yeast mixture and mix. 4.Add dressing mix and 2 more cups of flour. 5.Beat well. 6.Add the flour 1 cup at a time until the dough is soft and sticky. 7.Remove the paddle attachment and add the kneading hook. 8.Knead for 5 minutes by machine or about 8 minutes by hand. 9.Oil a large bowl. Add the dough to the bowl, oil the top, cover with a tea towel. 10.Let rise until doubled - about 30 minutes. 11.Deflate the dough and divide it into 6 equal portions. 12.Shape each into a round ball and place on a baking sheet covered with silpat or p...
Read more