Taco Chili Freezer Meal
This hearty taco chili combines the flavors of Mexican-American food with classic chili. It’s an easy dump recipe that can go from the freezer to the Crock-Pot. This is a very non-traditional chili, however, in that it does not have any beans in it.
So if you are not a fan of beans, but love the flavors of chili, this is the one for you! 
The nice warm feeling from a bowl of chili is such a nice lunch or dinner to curl up with in winter or fall.
This is already a budget-friendly meal, but there are ways that you can make this even more affordable. If you want to stretch this recipe further, you can use the taco chili as a topping on baked potatoes, stuffed inside green and red peppers, or add a tetra pack of beef broth to turn it into taco chili soup.
Taco Chili Recipe:
Ingredients:
- 1 lb. ground beef, browned
- 1 onion, chopped
- 15 oz. can kernel corn, drained
- 8 oz. can tomato sauce
- 28 oz. can diced tomatoes
- 4 oz. can green chilies
- 1 Tbsp. chili powder
- 2 cloves garlic, minced
- 1/4 tsp. red pepper flakes
- 1/4 tsp. paprika
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. pepper
Assembly instructions:
- Prep by browning the ground beef until it is no longer pink and chopping the onion.
- Place the cooked beef, chopped onion, and all other ingredients in a large resealable freezer bag. Remove the excess air, seal, and freeze.
Slow cooker instructions:
- Thaw.
- Cook in the Crock-Pot on low for 3-5 hours.
- Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.
Stovetop instructions:
- Thaw.
- Heat on the stovetop on medium-low heat until heated through, stirring occasionally.
- Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.
Check out some other tasty make-ahead chili recipes:
Instant Pot White Chicken Chili
- 1 lb. ground beef browned
- 1 onion chopped
- 15 oz. can kernel corn drained
- 8 oz. can tomato sauce
- 28 oz. can diced tomatoes
- 4 oz. can green chilies
- 1 Tbsp. chili powder
- 2 cloves garlic minced
- 1/4 tsp. red pepper flakes
- 1/4 tsp. paprika
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. pepper
-
Prep by browning the ground beef until it is no longer pink and chopping the onion.
-
Place the cooked beef, chopped onion, and all other ingredients in a large resealable freezer bag. Remove the excess air, seal, and freeze.
-
Thaw.
-
Cook in the Crock Pot on low for 3-5 hours.
-
Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.
-
Thaw.
-
Heat on the stovetop on medium-low heat until heated through, stirring occasionally.
-
Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.
