Freeze This Meal. Stir to combine. Cook on low for 8 hours. To Freeze Slow Cooker Taco Meat: To freeze this meal, combine the cooked ground beef, salsa, and water in a freezer-safe bag or container. To Cook the Meat: Defrost the meat in the refrigerator for 24 to 48 hours.Transfer to a slow cooker. Freeze for 4 to 6 months. In a slow cooker, add the onion, garlic, chili powder, cumin, smoked paprika, ground coriander, oregano, tomato paste, chili, and beef stock. Add the beef and baste it with the liquid. Cook on low for 7 to 8 hours / high for 4 to 5 hours. Remove the beef from slow cooker and shred using two forks. Return the beef to the slow cooker and add the lime juice.

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