Combine black beans, Rotel, frozen corn, chopped onions, and roasted red peppers into your crock pot and stir.
Melt butter on the stove top and add flour. Whisk until smooth and it begins to bubble. Add beef broth and milk, stir and bring to a boil.
Add enchilada sauce and whisk until smooth.
Place browned ground beef in crock pot (over beans, corn and other ingredients).
Pour the sauce from the stove over everything in the crock pot.
Cook on low for for 3-4 hours.
Instant Pot Instructions:
Melt butter in instant pot liner, using saute mode. Add flour and quickly whisk for a minute, then add the milk and broth. Stir until smooth.
Pour in enchilada sauce and stir until combined and smooth. Pour sauce into a large measuring cup or bowl to set aside.
Cook meat in instant pot, drain if necessary.
Add black beans, rotel, corn, onions, and chopped peppers and stir to combine. Be sure to scrape the bottom of the pot to ensure no beef is remaining.
Pour sauce over the mixture and add another 1/2 to 1 cup of broth if needed.
Set instant pot to cook for 5 minutes on high, then do a quick pressure release.
Freezing Instructions
Open Gallon Sized Freezer bag and place browned ground beef, black beans (rinsed and drained), Rotel, frozen corn, chopped onions, and roasted red peppers.
You'll add the butter, flour, broth, enchilada sauce and milk on cooking day.
To Prepare After Freezing
Lightly thaw bagged ingredients enough to push out of bag into slow cooker.
Melt butter on the stove top and add flour. Whisk until smooth and it begins to bubble.
Add beef broth and milk, stir and bring to a boil, then add enchilada sauce and whisk until smooth.
Pour the sauce into the crock pot and cook on low for for 3-4 hours.
OR cook in an instant pot for 15 minutes and slow release for 10 minutes.
Serve hot soup with any or all of suggested toppings!