So I think of this as Taco Soup, Jake calls it Taco Chili...whatever we call it I'm in love with how easy it is to pull together and how easy it is to freeze.
Start with your crock pot...I LOVE my crock pot, I have 3 of them, big, medium and tiny (perfect for cheese dips, etc.). Here is how you make this wonderful pot of goodness...I know it is a lot of cans and some people are against cans, but you could do it without the cans if you wanted to work really hard...I don't want to work really hard and cans don't scare me so I go with cans. This recipe will provide 6 or so servings so it is perfect for Jake and I for a nightly meal and then 4 zip lock baggies for the freezer.
1 pound ground beef, browned and drained
1 can rotel, I use the green chili kind
1 can fire roasted diced tomatoes
1 can black beans, drained and rinsed
1 can diced green chilies
1 can enchilada sauce (I use the green kind, but any kind would work)
2 TBS taco seasoning (you can use more or less depending on your preference)
8-12 oz tomato juice (depending on how thick you want it)
Put all ingredients into the crock pot and cook on low for 4-6 hours or high for 2-3. I top with some shredded cheese and plain, non-fat Greek yogurt.
Freezer Prep Method:
If you wanted to prep all the ingredients and give this away to a friend you could brown the hamburger and onions and cool that mixture then add everything to a gallon sized zip lock baggie with the cooking instructions on the outside and freeze then give to a friend or pull out when you are having a long week. Note: I find it easier to write on the bags when there isn't anything in them, so keep a Sharpie in your silverware drawer for just this occasion.
There are lots of variations you can make to this, don't like green chilies (shame on you) you can remove all together, you could add corn (I love corn, just not in soups), you could add other seasonings like chipolte or tomatillo salsa instead of the rotel...you could replace the ground beef with turkey or chicken or a can of pinto beans.