Tacos may be my husband’s love language. And since he’s such a nice guy I like keeping the freezer stocked with some of these.
They come together in no time and are great for a quick lunch. My kids love them too so double bonus.
I usually serve them with a salsa or taco sauce. I didn’t put amounts in the recipe since a lot of that will depend on how much you want in each taco. You could even use just beans and cheese if you like.
I use my Instant Pot taco meat with beans, I find that the beans help hold everything together and kind of act like glue. If you don’t have an instant pot just combine some cooked ground meat with taco seasoning and refried beans. These also freeze very well and don’t get freezer burnt. The parchment helps with that as well.
I usually make a big batch of these since everyone loves them so much. The parchment squares can be found in restaurant supply stores inexpensively, and ours even has big packs of the small street taco tortillas as well.
FREEZER STREET TACOS
corn tortillas (street taco size)
Cooked taco meat and beans
Cheese, shredded (I used a Mexican blend)
Parchment squares
Cook tortillas on a dry griddle just to warm and make more pliable. Alternatively, you can wrap tortillas in a damp paper towel and microwave for 15 seconds until warm and pliable.
Lay out the parchment squares and place a tortilla on each square. Top with a little cheese, then the taco meat and beans.
Use the parchment square to fold in half and set aside. Repeat with remaining tacos then place in freezer bags or containers and freeze.
To serve: Remove parchment square and place on a greased baking sheet and bake at 425 degrees for approximately 10-12 minutes or until warmed through.
Notes
I use my Instant Pot taco meat with beans, I find that the beans help hold everything together and kind of act like glue. If you don't have an instant pot just combine some cooked ground meat with taco seasoning and refried beans. These also freeze very well and don't get freezer burnt. The parchment helps with that as well.
Ingredients
- corn tortillas (street taco size)
- Cooked taco meat and beans
- Cheese, shredded (I used a Mexican blend)
- Parchment squares
Instructions
- Cook tortillas on a dry griddle just to warm and make more pliable.
- Alternatively, you can wrap tortillas in a damp paper towel and microwave for 15 seconds until warm and pliable.
- Lay out the parchment squares and place a tortilla on each square. Top with a little cheese, then the taco meat and beans.
- Use the parchment square to fold in half and set aside. Repeat with remaining tacos then place in freezer bags or containers and freeze.
To serve: Remove parchment square and place on a greased baking sheet and bake at 425 degrees for approximately 10-12 minutes or until warmed through.
