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slow cooker taco soup

Slow Cooker Taco Soup Freezer Meal

A slow cooker taco soup that's also a freezer meal. Ingredients for 2 freezer bags, or two meals of 8 1-cup servings

Course Main Course, slow cooker, Soup
Cuisine American
Servings 16

Ingredients

  • 1 can Black beans (29 oz)
  • 1 can Pinto beans (15.5 oz)
  • 1 can Light red kidney beans (29 oz)
  • ½ can Whole kernel golden sweet corn (15 oz)
  • 1 can Petite diced tomatoes in juice (28 oz)
  • 1 can Petite diced tomatoes with onion, celery, green pepper in juice (14.5 oz)
  • 1 bar Cream cheese
  • 1 lb Ground beef
  • 1 packet Taco seasoning

Instructions

  1. Brown your meat and then cook according to the taco seasoning directions, which entails adding some water and simmering for a few minutes. Let cool completely before scooping it into bags.


  2. While your meat cooks, start opening your cans and combining in a big bowl. Don’t drain anything except for the corn.

  3. Divide the contents of this bowl into 2 freezer bags, with about 8 cups of mixture in both then add 2 cups of taco seasoned meat to each bag.

  4. Seal them up and let the bags cool, label them with a date, then load up your freezer!

  5. Cook for around 4 hrs on high.

  6. When I’m ready to warm one of these up, I add half of a bar of cream cheese during the last 30 minutes of cooking and stir occasionally to make it creamy.

  7. Serve with chips, cheese, and sour cream.