Taco Chili

This is decidedly the easiest freezer meal I've made and everyone likes it. It's very similar to Taco Soup but has a couple different ingredients and obviously isn't as soupy.

Taco Chili

1 lb lean ground beef, browned and drained

1 envelope taco seasoning

1 (28 oz) can crushed tomatoes, undrained (I used petite diced tomatoes b/c they were on hand)

1 (15 oz) jar salsa (any kind you like)

1 (15 oz) can corn, undrained

1 (16 oz) can kidney beans, undrained

1 (15 oz) can black beans, drained and rinsed

On hand:

Sour cream

Shredded cheese

Tortilla chips

Mix all ingredients (except "on hand" items) in a large bowl. Pour into gallon freezer bag. Seal, label, and freeze.

To serve: Thaw overnight in fridge. Heat in large pan until hot and bubbly. Top each serving with sour cream, cheese, and chips.

You can also add a can of green chilies and black olives (before you freeze it) if you wish.