Slow Cooker Series: Taco Chili with Cornbread Topping + A Giveaway

Last week, I introduced the Slow Cooker Series with New Leaf Wellness. Kelly generously provided me with her e-Book Bundle and I've had the pleasure of cooking through all four cookbooks plus a few of her favorite recipes. Last week I talked more about the freezer meal planning process and how it works. I've meal planned for a while but never with freezer meals so it was a slightly new thing for me, one that I am thoroughly enjoying. Now, I'll dive into each cookbook individually so you can get a taste of what to expect.

What I personally love about freezer meal planning is that 5 days takes about 2 hours to prep and the day of is as simple as dumping the bag into the slow cooker. All the hard work is done so weeknights are easy. This week's recipe is my personal favorite out of the five I'll be sharing: Taco Chili with Cornbread Topping. I could have eaten this for days and I can say without a doubt in my mind that I will be making it again. I was a bit skeptical about the cornbread topping but it turned out fantastic. I've made a Taco Cornbread Skillet in the past but this was much easier since I barely had to do any work.

The recipe comes from the CROCK'D cookbook full or slow cooker freezer meals. The e-book includes nutritional information for every recipe, photos, tips for prepping freezer meals, safety and ingredient information, label and prep instructions, thawing and cooking tips and more. After the recipes and nutritional information, you'll also find five grocery lists. One is a master list that includes ingredients for all 28 recipes included in the e-book and the other four include ingredients for a week's worth of meals (the 28 meals are divided into 4 weeks). As if that wasn't enough, there are also freezer labels for each of the 28 meals that include ingredients and cooking instructions as well as a plain labels for your own freezer meal creations and personal notes.

1 lb. 85% Lean Ground Beef
1 small Yellow Onion, peeled and chopped (1 cup)
1 medium-sized Green Bell Pepper, chopped
1 cup Frozen Corn
1 tsp. Honey
15 oz. can of Tomato Sauce
1 tbsp. Chili Powder
1/2 tsp. Salt
1/2 tsp. Ground Cumin
1/2 tsp. Crushed Red Pepper Flakes
1/2 tsp. Paprika
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
4 oz. Cheddar Cheese, shredded (about 1 cup) *Not needed until the day of cooking
1 box of JIFFY Corn Muffin Mix + any ingredients necessary to make muffins *Not needed until the day of cooking

1. Label freezer bag.

2. Add all ingredients to your freezer bag (except for cheddar cheese and corn muffin mix)

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

1. The night before cooking, move frozen bag to your refrigerator to thaw. 

2. The morning of cooking, pour contents of freezer bag into your slow cooker and cook on "low" setting for 6-8 hours.

3. Break apart beef and mix all ingredients.

4. Top with shredded cheese and assembled corn muffin mix.

5. Add lid and cook on "high" setting for 60 minutes or until cornbread topping is cooked through.

This will be the only full recipe and instructions I share from the five meals in this series BUT, do not fret! Kelly is giving away her e-Book Bundle to one lucky reader so you can make all five of these meals plus the 70+ more on your own. The giveaway will be open now through Friday, August 12th at 11:59pm CST. See below for what's included in the bundle and enter below! 

70+ easy recipes that you can freeze without any cooking ahead time
Nutritional info for all recipes
Organized, Printable grocery lists
Freezer meal labels
A list of Kelly's 7 favorite recipes in the eCookbooks with a grocery list and freezer labels
20+ pages of expert advice for prep, packaging and cooking
Cookbooks included: 
- 15-Minute Freezer Recipes eCookbook
- CROCK'D Slow Cooker Freezer Meals eCookbook
- No-Cook Freezer Meals eCookbook (which includes printable freezer meal labels)
- Crockpot Chicken Freezer Meals eCookbook