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Taco Chili
This Taco Chili is a super easy freezer meal — just throw in the Crockpot when ready! Perfect over corn chips or rice.
Course
Main Course
Cuisine
American
Keyword
taco chili
Prep Time
10
minutes
minutes
Cook Time
7
hours
hours
Total Time
7
hours
hours
10
minutes
minutes
Servings
6
Calories
204
kcal
Author
Emily Grace
Ingredients
1
lb
cooked ground beef
1
medium onion
, chopped
1
can corn
, drained
8
oz
can tomato sauce
2 (14)
oz
cans diced tomatoes
1
small can green chilies
1
tablespoon
chili powder
1/4
teaspoon
garlic powder
1/4
teaspoon
onion powder
1/4
teaspoon
crushed red pepper flakes
1/4
teaspoon
paprika
1
teaspoon
ground cumin
1
teaspoon
sea salt
1/2
teaspoon
black pepper
Instructions
Place all the ingredients in a freezer bag, stir well, and freeze until ready.
Place in Crockpot and cook on high for 1 hour.
Cook on low for 4-6 hours.
Serve with shredded cheese, cilantro, chopped green onions, corn chips, or your favorite toppings!
Notes
Write on the bag: "Taco Chili, Cook high 1 hour, then Cook low 4-6 hours" so you don't forget!
Nutrition
Calories:
204
kcal
|
Carbohydrates:
6
g
|
Protein:
19
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Cholesterol:
65
mg
|
Sodium:
733
mg
|
Potassium:
447
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
625
IU
|
Vitamin C:
6.3
mg
|
Calcium:
32
mg
|
Iron:
2.9
mg