Freeze in a bag:
1-lb ground beef, browned
1/2 cup brown rice
1 can black beans, drained
1 cup frozen corn
1 can diced tomatoes with green chilies
1/2 cup salsa
1 tsp minced garlic
1 onion, chopped
1 sweet bell pepper, chopped
1 small jalapeno, chopped if desired
1 can (19 oz) enchilada sauce
1 tbsp chili powder
1 tsp cumin
You will also need:
2 cups cheddar cheese
1/3 cup cilantro, chopped
Pour in 3/4 cup water and stir. Cook on low for 7 hours. Stir in cheese and cilantro before serving.
Taco Soup
Freeze in a bag:
1 1/2-lb ground beef, browned
1 onion, diced
2 cans red kidney or black beans
1 can kernel corn, drained
1 can tomato sauce
14 oz salsa
3/4 cup water
2 tsp. taco seasoning
Cook on low 4 hours.
Beef Stroganoff
Freeze in a bag:
2-lbs ground beef, browned
2 onion, chopped
3 cloves garlic, minced
3 tbsp Worcestershire sauce
1/2 cup sour cream
1 package onion soup mix
3 cups sliced mushrooms (optional)
2 cans condensed cream of mushroom soup (10.5 oz each)
You will also need:
12 oz of uncooked egg noodles
Stir ingredients. Cook on low for 6 hours. Serve over egg noodles. Alternatively, add egg noodles to slow cooker with 1/2 cup of water. Stir together and continue to cook until the noodles are soft.
Shepherd’s Pie
Freeze in a bag:
2-lbs. ground beef, browned
1 onion, chopped
1 clove garlic, chopped
1 can diced tomatoes
2 carrots, chopped
1 package of frozen peas (about 10 oz)
2 tsp dried oregano
salt and pepper to taste
You will also need:
Instant mashed potatoes
Cook bag ingredients on low 7 hours. In the last 30 minutes, mix up enough mashed potato to well cover the top of the dish, spread onto the cooked ingredients and continue to cook until the potatoes are warmed all the way through.
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