[vc_row][vc_column][vc_media_grid grid_id="vc_gid:1708473665932-c6bf8fb8-6559-1" include="1759,1760,1758"][vc_column_text single_style=""]Fall is in the air which means I love all things pumpkin and spice. I have with windows cracked and London is enjoying chirping at all his birdie friends! This brings such a smile to my face and I know he enjoys talking to them instead of me! So I get to spend the day meal prepping and restocking my freezer.<!--more-->

I’m working on cleaning out the pantry and getting my single serve meals in the freezer since I will be traveling for the next couple of weeks. This makes it easy when I get home after a long day to just grab something quick and not have to eat out![/vc_column_text][vc_media_grid element_width="6" grid_id="vc_gid:1708473665933-b08c2652-c64d-1" include="1762,1763"][vc_column_text single_style=""]Ground beef is one of those things I always have a pound frozen in my freezer. I am one of those grocery shopper’s that buy bulk when it is on sale, ground beef is an easy one. Since I typically cook for only myself I freeze everything in one pound bags, roll it out so it is very thin and it will defrost so quickly. PLUS it saves space in the freezer, win win all around. So this one makes a last minute what is for dinner option. This soup is just a can of rotel, canned stewed tomatoes, canned beans, canned corn and a package of taco seasoning.

Since I like to meal prep and freeze soups in individual servings taco soup is a perfect option! I typically cook 1 pound of ground venison and 1 pound of ground beef together and then make a pot of my chili and a pot of taco soup. Both of these freeze great in mason jars, just be sure to leave space at the top for freezing space.[/vc_column_text][vc_media_grid element_width="6" grid_id="vc_gid:1708473665933-4e2e4e3f-79c8-4" include="1764,1765"][vc_column_text single_style=""]1 TBSP olive oil
1 pound ground beef/turkey/chicken
1 small onion (diced)
1 TBSP minced garlic
1 package taco seasoning
3 cups beef broth
2 cans (15 oz) stewed tomatos
1 can (10 oz) Ro-tel (HOT)
1 can (15 oz) black beans — drained and rinsed
1 can (15 oz) trio-beans — drained and rinsed
1 can (15 oz) corn - drained[/vc_column_text][vc_column_text single_style=""]<strong>Instructions</strong>
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<ol>
 	<li>Add oil and garlic to <a href="https://amzn.to/3USU1Al" target="_blank" rel="noopener">Dutch Oven</a> or <a href="https://amzn.to/3T4Mjl0" target="_blank" rel="noopener">Large Stock Pot</a> over medium heat.</li>
 	<li>Sprinkle taco seasoning on cooked meat and mix until well coated</li>
 	<li>Add beef broth, stewed tomatoes, ro-tel, black beans, try-beans and corn. Stir to combine</li>
 	<li>Reduce heat to low, simmer for 30-45 minutes</li>
 	<li>Top with crushed tortilla chips, sliced avocado and a bit of sour cream</li>
</ol>
</li>
</ol>
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