Spoon the desired amount of cooled sauce into heavy-duty zip-top plastic freezer bags; press out the air, and seal. Flatten the bags to freeze them, and they'll stack easily.
This recipe goes with Chimichangas
Southern Living DECEMBER 2005
Cook first 3 ingredients in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Return beef mixture to Dutch oven.
Stir in tomato sauces and remaining ingredients. Cover and simmer, stirring occasionally, 20 minutes. Remove from heat, and cool 10 minutes.
Spoon beef mixture into zip-top plastic freezer bags; seal and freeze up to 2 months.
Go to full version of