Freezer Food Friday: Make-Ahead Mexican Meat Mixture

Howdy, Welcome to Freezer Food Friday. 

 

Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares. I am on Twitter if you want to follow me and have started collecting Swagbucks. Swagbucks is a search engine where you can win bucks for searching ( I just use it in place of Google ). Check it out and see if it works for you!

Make-Ahead Mexican Meat Mixture

1 egg
1/2 cup chopped onion
3 to 5 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds fresh, ground, raw chicken, turkey or lean ground beef (or a combination)

In a large bowl, slightly beat the egg. Add the onion and stir in the chili powder, cumin, salt and pepper. Add the meat and mix well.

Form meat mixture into four 1/2-inch-thick rectangles. Then wrap, seal and freeze each piece. Meat mixture may be frozen up to 3 months.

To thaw in refrigerator, place wrapped, frozen meat block in a baking dish in refrigerator the night before cooking.

To thaw in hot water, fill a pan with hot water. Place frozen block of meat in a zip-close bag and submerge in water (I place another pot on top of meat and fill it with water to keep meat submerged.)

To thaw in microwave oven, place one frozen, unwrapped meat block in a baking dish. Microwave on 30 percent power (medium-low) for 2 1/2 minutes. Rotate dish a quarter turn. Cook, covered, on medium-low about 2 1/2 minutes more or until thawed but not cooked.

Once thawed, cook mixture to use as a filling in taco, tortillas or in a simple skillet dinner as directed in the accompanying recipe.

Makes 4 loaves; each loaf makes 4 servings.