A slow cooker taco soup that's also a freezer meal. Ingredients for 2 freezer bags, or two meals of 8 1-cup servings
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.
While your meat cooks, start opening your cans and combining in a big bowl. Don’t drain anything except for the corn.
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.
Seal them up and let the bags cool, label them with a date, then load up your freezer!
Cook for around 4 hrs on high.
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.
Serve with chips, cheese, and sour cream.