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1
If you have 2 large skillets, go ahead and put about 2-1/2 to 3 pounds of meat in each skillet.
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2
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).
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3
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.
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4
While it is cooking, you need to keep mixing the peppers and onions in the meat and mashing with your fork.
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5
You can go from one pan to the other and do two pans at once if you want.
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6
I find that using a kitchen fork makes it easier to separate the ground meat into smaller pieces.
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7
The more it cooks, the easier it is to mash into smaller pieces.
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8
It doesnt take very long to get it done, then salt and pepper to taste.
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9
Let it cool (I use another very large bowl to pour it into so it can cool while I cook another batch).
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10
After the meat is pretty cool, use a 4 cup measure (for a gallon bag) or 2 cups (for a quart bag ).
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11
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.
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12
Zip the bag closed and lay it flat, smoothing it out so it is even, and freeze flat.
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13
After it is frozen, you can stack to suit your freezer.
