Time-Saving, Money-Saving Meat Mix

If you have 2 large skillets, go ahead and put about 2-1/2 to 3 pounds of meat in each skillet. Throw in about 1/3 of the chopped bell peppers and onions (I usually mix these together in a big bowl after I chop them). Use a kitchen fork to stir the meat; turn on the burner and start cutting up the meat with your fork, and as it starts to get hot, mash it a little with the fork. While it is cooking, you need to keep mixing the peppers and onions in the meat and mashing with your fork. You can go from one pan to the other and do two pans at once if you want. I find that using a kitchen fork makes it easier to separate the ground meat into smaller pieces. The more it cooks, the easier it is to mash into smaller pieces. It doesn’t take very long to get it done, then salt and pepper to taste.

Let it cool (I use another very large bowl to pour it into so it can cool while I cook another batch).

After the meat is pretty cool, use a 4 cup measure (for a gallon bag) or 2 cups (for a quart bag ). I put the date on the bag and open the bag and stand it in a container so I can put the meat into it using both hands.

Zip the bag closed and lay it flat, smoothing it out so it is even, and freeze flat. After it is frozen, you can stack to suit your freezer.