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Big Batch Mexicali Beef


  • 4 lb (2 kg) Lean Ground Beef
  • 4 tbsp chili powder
  • 2 tsp EACH ground cumin, salt, paprika and ground coriander
  • 1/2 tsp cayenne pepper
  • 2 red bell peppers, finely chopped
  • 2 small onions, finely chopped
  • 2 cups corn, frozen or canned


  1. Cook ground beef and spices in a Dutch oven over medium-high heat for 9 to 10 minutes, breaking into small chunks with the back of a wooden 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 for 1 to 2 minutes. Drain. Spread mixture in a single layer on several foil or parchment paper-lined baking trays; freeze just until meat is firm, about 1 hour.
  2. Loosen beef mixture into chunks; scoop meal-sized portions into freezer bags or sealable containers. Freeze up to 3 months.


Smart Cook Tip: mince onion and garlic in the food processor OR buy frozen diced onion and minced garlic from a jar.


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