Crock Pot Taco Meat with Black Beans and Corn {Freezer Style}


Who loves having a meal in 15 minutes or less? The next time you find a great sale on ground chuck or your favorite meat, stock up and make this easy crock pot meal that can be divided into several meals. Adding beans and corn is a frugal way to stretch your meat budget {especially if you’re using grassfed or organic} and it’s a great way to boost nutrition.

I start a pound in the crock pot on low for a couple hours. If you’re browning more than a pound, crock longer and make sure it’s no longer pink. You can add water to the meat if you’re going to be away from the house. This helps to keep the meat moist, break down the protein and make finer ground beef like Taco Bell. I use a potato masher to break up clumps and make finer also. Drain the beef and rinse in hot water to omit fat.


Rinse a can of black beans and corn in colander. This reduces sodium by forty percent.


Add this to your meat and allow to completely cool.  Add storebought taco seasoning without MSG or approximately 2 tablespoons homemade seasoning. Meanwhile, label your quart freezer bag and using a large measuring spoon add your taco meat mixture to the bag. Squeeze air out and seal. Freeze for future tacos, taco salad, burritos, enchiladas, chili, taco dip, quesadillas, chimichangas, nachos grande, taco muffins, taco pizza, taco braid, and tacquitos. Did I miss any Mexican meals? More reasons to triple your meat, beans and corn for a mega Mexican buffet.




  • 1 pound ground beef, chicken or turkey
  • 1 can corn, rinsed
  • 1 can black beans, rinsed
  • 2 Tablespoons taco seasoning



Brown meat in crock pot for up two 2 hours, until no longer pink. Add 1/2 cup water and stir well to break into finer pieces if desired. Add drained, rinsed beans and corn. Add desired taco seasoning. Cool completely. Bag in labeled quart size freezer bags for future Mexican meals.

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