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:

1. Prep by browning the ground beef until it is no longer pink and chopping the onion.
2. 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:

1. Thaw.
2. Cook in the Crock-Pot on low for 3-5 hours.
3. Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.

Stovetop instructions:

1. Thaw.
2. Heat on the stovetop on medium-low heat until heated through, stirring occasionally.
3. Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.

Check out some other tasty make-ahead chili recipes:

Thick and Chunky Hearty Chili

Instant Pot White Chicken Chili

Print

Taco Chili Freezer Meal Recipe

Course: Main Course, Side Dish

Cuisine: Mexican

Keyword: chili, taco

Servings: 4

Calories: 291 kcal

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

Instructions

Assembly instructions:

1. Prep by browning the ground beef until it is no longer pink and chopping the onion.

2. 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:

1. Thaw.
2. Cook in the Crock Pot on low for 3-5 hours.

3. Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.

Stovetop instructions:

1. Thaw.

2. Heat on the stovetop on medium-low heat until heated through, stirring occasionally.

3. Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.