• 12 Armadillos

Mexican Themed All Star Freezer Meal Recipes


We are continuing with our All Star Freezer Meal Recipes.  I chose three that had very similar ingredients and could be considered to have sort of a Mexican flare.  These are contributed by Corrin, Jessica, and Vicki.  These recipes all taste VERY good and are great freezer meals. 

Taco Soup: 

This is a VERY easy recipe.  If you are thinking about starting a freezer meal club.  This is an easy one to make on a large scale.

From Corrin:   I found the recipe on a website called Six Sisters Stuff.  I followed the recipe mostly (I added a packet of dry ranch dressing)



1 lb ground beef (or ground turkey tastes so good in this recipe too!) 1 medium onion, chopped 1 package mild taco seasoning mix 1 16 oz can corn (undrained) 1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans) 1 14 oz can stewed tomatoes 1 14 oz can diced tomatoes 1 8 oz can tomato sauce 1 4 oz can diced green chilis corn chips  Other taco toppings you like (cheese, sour cream, avocado, etc) Directions: Brown meat and onion, drain. Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes. Serve with tortilla chips and your favorite toppings.

At the store I bought 6 lbs ground beef, 6 medium onions, etc….I doubled each batch, so that I made 3 batches and divided it into 6 gallon size plastic bags.  The meat was cooked and I just added the rest of the ingredients…I did not simmer the ingredients because I knew my freezer club members would reheat the frozen concoction in a crock pot on low for a few hours.

For the exchange, everyone took home 1 ziplock bag of taco soup, 1 bag of corn chips, a small baggie of cheese (for a topping)…they also took home a bean dip because HEB had a coupon that if you bought a bag of corn chips, you got bean dip for free…in Louisiana we call that Lagniappe!

Chicken Enchiladas: By Jessica Ligon

 (side note from Christa:  These are soooooo good.  Jessica started making these almost every month because we asked for them.  They have a good little kick to them.)

2 cans green chiles

2 cans green enchilada sauce (I like hatch brand)

Rotisserie chicken

1 bag Mexican blend cheese

6-8 wheat tortillas

– Pull meat off chicken and cut into bit size pieces (make sure there are no bones)

– Set aside roughly 1/3 chicken and put in freezer bag to be use in another time

– Put remaining chicken in big blow with one can enchilada sauce and 2 cans green chiles

-Spoon mixture into tortillas and roll up (for smaller enchiladas use 8 tortillas, for fat enchiladas use 6 tortillas)

Cover enchiladas with a can of green enchilada sauce and sprinkle with Mexican cheese

Variations- boil boneless chicken breast and cut into bite size pieces

– put 2 handfuls of cheese in chicken mixture

CHIPOTLE TAMALE PIE: from Vickie Schmidt

(note from Christa:  Vickie always made really interesting and good recipes.  This one was a big hit!)

1 tbsp olive oil 1lb ground turkey 1 med yellow onion, diced 1 green bell pepper, diced 2 garlic cloves, minced 2 tsp ground cumin 15 oz can pinto beans, drained & rinsed 8oz can diced tomatoes 2 chipotle peppers + 1 tsp adobo sauce (in Mexican food section, small can of “chipotles in adobo”) 1 cup grated cheddar 1/2 cup chopped cilantro (I think I forgot to add this last time!) 1 8.5 oz pkg cornbread mix 1 egg 1/3 cup milk – Heat olive oil in skillet – Add turkey, onions, bell pepper and garlic.  Cook until turkey is done. Drain excess fat. – Add beans, tomatoes, cumin, chilis & adobo sauce and bring to a boil. -Reduce heat and simmer until heated through & thickened, about 5 mins. – Remove pan from heat and stir in cheese and cilantro. -Spread turkey mixture in greased 8×8 pan. -Combine cornbread mix, egg & milk. Spread over turkey mixture. -Bake at 400 for 20-25 mins until too is golden brown.

My question for you is this:  Who is ready to salsa?


Brenham, Texas


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