Recipes: Taco Meat and Roasted Garlic Mashed Potatoes

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The Freezer cooking continues! This morning I set a big pot of beans to get cooking in my crockpot. I love to cook up a lot of pinto beans at one time to use in chimichangas, burritos and beans and rice throughout the month. I portion it out into 2 cup servings which seems to be a good size for our family.

Next I cooked up five pounds of ground beef and made up a taco seasoning recipe on the fly. It’s so nice to throw together a bunch of bulk spices and herbs to season meat with.

Then, I experimented with a Roasted Garlic Mashed Potatoes recipe. If it’s a hit, I’ll be sure to share it. Or you can experiment on your own. Just mash a few cloves or a whole head of roasted garlic into your favorite mashed potato recipe.

I’m tired already. It was a lifesaver to have FishPapa watch the kids last month when I did this. I think I’m getting my mom and sister to come next time as reinforcements.

No one should have to peel 12 pounds of potatoes by themselves, now should they?

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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  1. I hear ya on peeling potatoes, but I’d sure rather peel 15 lbs once a month that a pound or two several times a month. I HATE peeling potatoes but I LOVE mashed potatoes! 🙂

    I’m going to have to try your roasted garlic and the taco seasoning! Thanks for sharing!

  2. Jessica,
    I just wanted to say Thanks for being one of my Top Referrers for March! I really appreciate it!

  3. Amy says

    Thanks for posting the Taco Seasoning Mix! I love how you have figured mixes out! I also use your recipe for onion dip (from good&cheap eats!) I love not needed to depend on a packet from the grocery store or being able to create it with what i’ve got! Thanks so much!

    • Jessica Fisher says

      Ooh. That dip sounds good. I haven’t bought sour cream in over three months due to health issues. Good thing. Otherwise, I’d be eating that!

  4. That garlic looks delish!! I roughy my littles how to use the peeler so potatoes aren’t my job 😀

    • Jessica Fisher says

      12 pounds would take FOREVER that way at my house! lol

  5. Tawna says

    What did you do with the garlic mashed potatoes? What else did you add to them? I am assigned to make some for our Easter dinner and would love any suggestions.

    • Jessica Fisher says

      For every 6 pounds, I added 8 oz cream cheese, a head of garlic, salt and pepper.

  6. Hubby loves it when I add Cumin to my Taco seasoning. I dont like Cumin but he loves it. 😉

    • @Challice,

      ggrrrr, hit replied before I was finish typing. Were the Pinto Beans canned or dried? I just wondered if you could cook dried beans in a crockpot? hmmmm…

      • Jessica Fisher says

        The pintos were dried. I soaked them all night and then cooked them all day. Normally, I do the reverse. Soak all day and cook all night. I like getting it out of the way in the morning.

    • Mmm, cumin is a great addition. So is a little unsweetened cocoa.

  7. Thank you for posting the taco seasoning mix. My kids love all types of Mexican food, so I’ve been looking to move away from the seasoning in a package.

  8. tracy says

    I am so pleased to have a recipe for Taco seasoning that will save me £1.50 on a sachet each time I make Tacos. Now can you please send instructions on making recipe cards so I can collect all your fab recipes

  9. Amanda says

    When you say you portion out 2 cups of beans per serving, do you mean that you place 2 cups of beans in a plastic baggie and freeze them? I have never tried to freeze beans; not sure how this works. Once frozen, do you just pull a baggie out and let it thaw in the fridge for 24 hours, or??? Thanks for your help.

    • Jessica Fisher says

      I use reusable plastic containers for storing them. Baggies might leak, but if you prefer that or want to save space, that is fine. Yes, you can thaw overnight or rewarm/thaw in a pan or in the microwave.

      • FCook says

        You can freeze portions in a glass dish/on a glass plate or on a cookie sheet lined w/ parchment,, after 1/2-1hour, just take the portions and place them in a freezer bag for space saving without the bad health effects of the plastic leaching into the food. Same for soups, stews, etc. Usually I freeze them in pyrex/corning ware, and if they are for longer term (or I need the dishes!) then I dislodge them and place them in plastic lined with parchment.

  10. FYI…..your link to “print this recipe” for the roasted garlic takes you to the taco seasoning recipe.

    • THAT is problematic. I’m not sure how to fix that, but I will try. Thanks for bringing it to my attention!

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