Recipe

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• 4 lbs lean ground beef
• 1 tbsp olive oil
• 4 medium onions, chopped
• 3 medium sweet green peppers, chopped
• 7 garlic cloves, chopped , to taste
• 2 tbsp dried oregano (optional)

• 1 Heat large nonstick skillet or pot over medium-high heat.
• 2 Add half of the beef; cook, stirring to break up meat, for 5 minutes or until no longer pink. Drain in colander. Repeat with remaining beef.
• 3 Heat olive oil in large deep fry pan.
• 4 Add onion and green pepper; sauté for 8 minutes or until softened.
• 5 Add garlic and oregano or seasonings to taste; sauté for 2 minutes.
• 6 Remove from heat.
• 7 Stir in cooked beef.
• 8 Cool slightly.
• 9 Divide into fourths (about 4 cups each) or recipe size portions as desired.
• 10 Pack in plastic freezer bags or freezer storage containers; label and date; freeze for up to 3 months.
• 11 Thaw in refrigerator.