We eat a lot of Mexican food around our house… and since I’m a huge fan of simple dinner recipes, I’ve created a really delicious Mexican “base recipe” that I use almost once a week.
I usually make a double or triple batch of this mixture and store several 2-cup portions in the freezer. Then anytime we have a Mexican meal on our weekly menu plan, I defrost one container, add any other necessary ingredients {tortillas, lettuce, sauce, etc.} and can have dinner on the table in a matter of minutes!
Ingredients for a single batch of “Base Mixture”
- 1 lb. ground beef, ground turkey, or chopped chicken
- 1 16 oz. can refried beans
- 1 packet taco seasoning
- 2/3 c. water as called for on the taco seasoning packet
- 1 pouch Uncle Ben’s Ready Rice {Santa Fe style} — you don’t need to microwave it first
Other optional ingredients:
- Chopped onion
- Chopped peppers
- Minced garlic
- Sliced mushrooms
- Canned corn
- Canned black beans
- Canned tomatoes
- Sour cream
- Cheese
- Salsa
- Chili powder
- Favorite Mexican spices and seasonings
Directions:
- Cook ground beef/turkey {and optional onions or peppers} in a large frying pan; drain
- Add the rest of the ingredients and cook until heated through
- Freeze in 2-cup containers and use for your favorite Mexican meals
Use Mixture For:
- tacos
- taco salad
- burritos
- enchiladas
- quesedillas
- loaded nachos
- a hot dip for chips
- any of your other favorite Mexican dishes
It is SOOOO quick and easy to make, it freezes wonderfully, and as with all my recipes, you can mix and match ingredients to fit your family’s taste buds.
What are your favorite Mexican meals?
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mara says
This is a great idea!! Thanks for the tip!
Tara says
Yum! Your base mixture sounds delicious on its own. I am curious, though, why you use refried beans. I’ve always thought they were so unhealthy.
Also, you can buy taco seasoning in bulk at most warehouse stores and use 1-2 tablespoons in place of the packets. It’s so much cheaper.
Teresa says
I too love Mexican Flavors! I may try this and put in the freezer for a quick meal. I also almost always make a Cilantro Lime Rice when we eat Mexican–Jasmine rice cooked then mix in a mixture of Lime Juice, Cilantro, Fresh Garlic, Olive Oil and Salt that has been food processed. Let sit for a few minutes before serving! It is so fresh and yummy!
No Ordinary Mess says
Great idea! We have burritos almost every week and I’d never thought about prepping and freezing in advance. I’ll have to give this a try!
KimH says
I was born & raised on the border of Texas & Mexico so I love lots of different Mexican dishes. I tend to make mine homemade though.. Cheese enchiladas and tacos are my most favorite.
to make authentic cheese enchiladas (or you can add chicken, turkey, or beef to them too) you mix 1/4 cup chili powder in about a cup or so of water in a small skillet, heated to low on the stove.
Slip a corn tortilla thru the water/chili mixture quickly and place in a glass baking dish. Add chipped onion & shredded (or sliced) cheese, and meat if you like. Roll up, with seam to the bottom, and repeat until dish is filled.
Your chili water sauce might need to be replenished, and at the end pour any leftover sauce (at least 1/8-1/4 cup) of the sauce over the enchiladas.
Cook in a hot oven @ 350° for about 25 minutes until hot & bubbly. Delish!
We eat them with homemade Mexican rice and canned refried beans.
For the rice, add 1 cup whole rice (not instant) to 1 T oil in a hot skillet, and toast rice until tan, slightly toasted. Add 2 cups hot water and 2 cubes of chicken bouillon. Add garlic, onion powder to your taste preferences, add 1 teaspoon crushed cumin and 1-2 tablespoons of prepared salsa. Bring to a boil, cover, turn heat down to a simmer & cook about 20 minutes. Fluff with fork.
You can make both of these and have them table ready in less than 30 minutes. YUM!
They freeze well too!
Ann says
Thank you for the Mexican rice recipe. I have tried to make it several times and it has never worked. I’ll have to try this since I’m not big on buying prepackaged items.