Taco Soup

2 lbs Cooked Ground Beef (or any cubed meat)
1 Bag Frozen Stew Veggies (any type)
1 Can of Corn (not creamed)
Taco Seasoning
Chili Powder or Red Peppers
8 Cups of Beef Stock (or Bouillon)

Directions: Combine first 5 ingredients in a gallon sized zip lock. If using bouillon cubes, you can put the bouillon in the bag as well but do not add the water. Write on the bag “Add 8 Cups of Water” or “add 8 Cups Beef Broth”. Seal.
Freezing: Put in a double zip lock and store in the freezer up to 4 months.

Cooking: Defrost. Pour contents of the bag into a slow cooker (crockpot) and add broth or water. Slow cook for 7 to 8 hours on LOW, or until veggies are done. Or cook on stove until veggies are done. Serve with tortilla chips crushed into each bowl and topped with shredded cheese.

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