Either start with 1 serving of the make-ahead beef mixture OR cook the ground beef in a skillet with the diced onions and garlic until the meat is no longer pink and the onion is soft.

Drain the beef mixture and pour it into the crockpot.

Add remaining ingredients.

Cover and cook on high for at least 2 hours or on low up to 8 hours.

Place a trivet in the bottom of your pressure cooker sprinkle in the diced onions and garlic. Pour in 1 cup water or additional beef broth.

Frozen Meat - Add frozen ground beef to pressure cooker. Manual setting high for 20 minutes. Allow to natural release for 10 minutes and then quick release.

Fresh meat - Don't use the trivet but do the remainder of the steps for frozen meat. Manual setting high, 8 minutes. Natural release 5 minutes then quick release.

Drain liquid off meat and return to pot. Add remaining ingredients and stir well. Set to saute. Cook and stir for 8 minutes. Allow to rest 10 minutes before serving.

Saute the meat, onions, and garlic over medium-high heat in a deep skillet until the meat is no longer pink and the onions are translucent. Drain meat and return to skillet.

Turn burner to low. Add remaining ingredients and stir well. Cover and allow to simmer for 10-12 minutes. Turn off heat and allow to sit for about 10 minutes before serving.

Brown the ground beef and combine all the ingredients in a freezer-safe, prelabeled 1-gallon zippered baggie.

Lay flat and squeeze out as much air as possible.

Freeze for up to 8 weeks.

Can be tossed in the crockpot frozen or defrosted in the freezer overnight.

If cooking from frozen, cook on low for at least 5 hours.