I published this recipe a few years ago after a particularly chaotic week. My freezer was full of random bits of this and that, but I had nothing ready for dinner.
I was staring at a can of tomatoes and some ground beef, wishing for a magic trick. That’s when the idea for my Dump-and-Go Freezer Taco Soup Packs was born. It was my answer to the “what’s for dinner” panic. If you love easy slow cooker meals, you might also enjoy this Dump and Go Creamy Slow Cooker Taco Soup.
As a self-taught baker, I love a good technique. But on weeknights, I need food that feels like a hug without the fuss. This is that. It’s my little secret for keeping my family fed and happy, even on my busiest days.
Recipe Overview
- Cuisine: Tex-Mex Inspired
- Category: Soup / Freezer Meal
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker) or 30 minutes (stovetop)
- Total Time: 15 minutes active time
- Servings: 6-8
Why This Recipe is So Special
What makes this so special is the freezer pack magic. You do the work once.
You assemble all the dry and canned goods into a bag and freeze it. The meat goes in raw, right with everything else. When you’re ready, you literally dump the frozen block into your slow cooker.
Dump-and-Go Freezer Taco Soup Packs Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Dump-and-Go Freezer Taco Soup Packs Recipe!
Nutrition Information
No thawing. No extra pans to wash. It’s the ultimate one pot meal that cooks while you live your life. I love this technique because it gives me back my evenings.
The Full Ingredient List
Here’s everything you’ll need. I promise, it’s all simple stuff you can find anywhere. The beauty is in how you put it together.
- 1 pound lean ground beef (or turkey, or chicken)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1 (8 oz) can tomato sauce
- 1 small onion, diced
- 1 packet (1 oz) taco seasoning
- 1 packet (1 oz) ranch dressing mix
- 4 cups beef or chicken broth (add on cooking day)
My Step-by-Step Method
This is where the “dump-and-go” name really comes to life. Follow these steps, and you’ll have future-you sending thank you notes. For another fantastic ranch-flavored option, check out this Comforting Beef and Bean Ranch Taco Soup.
- Grab a large, heavy-duty freezer bag. Write “Taco Soup” and the cooking instructions on the outside with a permanent marker. This step is a lifesaver later!
- Add the raw ground beef to the bag. Break it up a little with your fingers so it’s not one huge chunk.
- To the same bag, add the drained black beans, kidney beans, corn, diced tomatoes, tomato sauce, diced onion, taco seasoning, and ranch mix.
- Seal the bag tightly, removing as much air as possible. Squish everything around gently to mix the seasonings through.
- Lay the bag flat on a baking sheet and freeze for at least 4 hours, or until solid. Once frozen, you can remove the baking sheet.
- To Cook: On the morning you want to eat, place the frozen soup block into your slow cooker. Add 4 cups of broth. Cover and cook on LOW for 6-8 hours.
- About 30 minutes before serving, break up the cooked meat with a spoon. Give the soup a good stir. Taste and add salt if needed.
- Serve hot with your favorite toppings like shredded cheese, sour cream, tortilla chips, and avocado.
My Top Tips for Success
- Use a quality freezer bag. The gallon-sized, zipper-top bags made for freezing are best. They prevent freezer burn and leaks.
- For a thicker soup, try adding a drained can of pinto beans. For more kick, use hot taco seasoning or add a diced jalapeño to the bag.
- Don’t add the broth before freezing. The liquid will expand and can make the bag hard to seal or even cause it to burst. Add it on cooking day.
- You can cook this from frozen on the stovetop too! Dump the block into a large pot, add the broth, and simmer covered for 30-45 minutes, breaking up the meat as it thaws.
Common Mistakes to Avoid
I’ve made a few errors over the years so you don’t have to. Here’s what to watch for.
Forgetting to label the bag. I can’t tell you how many mystery freezer bags I’ve had. Write the name and “Add 4 cups broth, cook on low 6-8 hrs” right on it.
Using ground beef with too much fat. I recommend 90% lean or higher. A lot of fat will render out in the slow cooker and can make the soup greasy.
Overcooking the soup. If you cook it on high for too long, the beans can get mushy. The low and slow method is best for texture and flavor.
NUTRITION INFORMATION
- Serving Size: 1.5 cups (estimated)
- Calories: ~320
- Fat: 8g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 25g
*Nutrition is an estimate and will vary with toppings and specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I use chicken instead of ground beef?
Absolutely! I do this all the time. Just add 1 pound of raw, boneless chicken breasts or thighs to the bag instead of the beef. It will shred perfectly after slow cooking.
How long do the freezer packs last?
For the best quality, try to use them within 3 months. They’ll be safe longer, but the texture of the vegetables can start to change after that.
Do I have to use a slow cooker?
Not at all! As I mentioned in the tips, you can cook this in a big pot on the stove. You can also thaw the pack in the fridge overnight and then cook it faster—about 20-30 minutes of simmering.
Leave a Reply! (I’d Love to Hear From You!)
Did you try making these freezer packs? I’d love to know how it went! Did your family gobble it up? What toppings did you use? Tell me all about your experience in the comments below. Your stories and tips are my favorite part of this whole food blogging adventure. If you’re a fan of black beans and corn, this Slow Cooker Black Bean and Corn Taco Soup is another must-try. Happy cooking, friends!
