https://www.foodnetwork.com/recipes/ree-drummond/beef-tacos-2632842 To Cook the Meat: Defrost the meat in the refrigerator for 24 to 48 hours.Transfer to a slow cooker. 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. Return the beef to the slow cooker and add the lime juice. https://www.tasteofhome.com/collection/ground-beef-slow-cooker-recipes 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. Freeze for 4 to 6 months. Stir to combine. https://www.cdkitchen.com/recipes/recs/255/Crock_Pot_Beef_Tacos6242.shtml Remove the beef from slow cooker and shred using two forks. Freeze This Meal. https://www.cdkitchen.com/recipes/recs/255/Beef_Taco_Filling55487.shtml Cook on low for 8 hours. Cook on low for 7 to 8 hours / high for 4 to 5 hours.

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