Crock Pot Freezer Packs: Taco Soup
Recipe GLPR01340537583992
A make-ahead freezer meal that's perfect for busy weeknights. Brown seasoned ground beef, combine with beans, broth, and taco seasoning, then freeze in portions for easy slow-cooker cooking later. Simply thaw and cook for a hearty, flavorful soup that's naturally gluten-free and dairy-free.
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Ingredients
1 lb ground beef or ground turkey
16 oz beef broth
3 cans (15.5 oz each) kidney beans, pinto beans, or black beans with liquid
2 packets (1.25 oz each) mild or spicy taco seasoning mix
Directions
Heat a large skillet over medium-high heat. Add the ground beef or turkey and cook, breaking it apart with a spoon, until it reaches an internal temperature of 160°F. Drain off any excess fat and set the browned meat aside.
Label your freezer bags with the current month, year, and recipe name. Divide the browned meat evenly among the freezer bags if making multiple packets.
Add the beans with their liquid, beef broth, and taco seasoning packets to each freezer bag on top of the browned meat. Seal the bags and massage the contents together until well combined.
Open each bag and press out as much air as possible before sealing completely. Lay the bags flat on a freezer shelf to freeze.
When ready to cook, thaw the freezer bag in the refrigerator overnight or in a water bath for 2–3 hours. Pour the contents into a 6-quart slow cooker and cook on low for 5–6 hours, stirring occasionally. Alternatively, place the sealed (frozen) bag directly into the slow cooker and cook on low for 6–8 hours.
Ladle the soup into bowls and serve with your choice of toppings such as diced onion, fresh cilantro, lime wedges, or crispy tortilla strips.
