Big Batch Tex-Mex Beef: Cook ground beef and spices in Dutch oven or large saucepan over medium-high heat for 9 to 10 minutes, breaking into small chunks with back of spoon, until browned and completely cooked. Drain well, and return to pot. Add bell peppers and onions, simmer for 8 to 10 minutes until vegetables are softened. Add corn and heat through 1 to 2 minutes.

Set aside 2 cups Big Batch Tex-Mex Beef to make Tex-Mex Beef Tacos (recipe below). To freeze the remaining Tex-Mex Big Batch Beef, spread mixture in a single layer on several foil or parchment paper-lined baking trays; freeze just until meat is firm, about 1 hour. Loosen beef mixture into chunks; scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

Tex-Mex Beef Tacos: In microwave or small saucepan on the stove top, combine 2 cups Tex-Mex Big Batch Beef with ¼ cup (50 mL) salsa; heat through. Divide mixture evenly among 8 small corn or flour tortillas and top with your favourite taco toppings such as diced tomato and avocado, shredded lettuce, grated cheese or cilantro. Makes 8 tacos.