Place all the ingredients into a large resealable freezer bag.
Remove the excess air, seal, and freeze.
Instant Pot® Cooking Instructions:
Add the bag contents thawed or frozen into the Instant Pot. Add 1 cup water or beef broth. Sauté for 5 minutes. Lock the cover into place and seal the steam nozzle. Choose the soup setting and set it for 10 minutes. Let pressure release naturally for 5 minutes before releasing any remaining pressure.
Slow Cooker Cooking Instructions:
Take the bag out of the freezer and thaw. Add at least one cup of water or beef broth. Cook in the crock-pot on low for 4-5 hours.
Stovetop Cooking Instructions:
Thaw. Add 1 cup water or beef broth. Bring to a boil and turn heat to low. Simmer 20 minutes.
Notes
If desired, top with sour cream and shredded cheddar or Tex Mex cheese.Be sure to use gluten free taco seasoning if you want to make this gluten free.