1In 4 1/2- to 5-quart Dutch oven, cook all ingredients over medium-high heat 10 to 15 minutes, stirring frequently, until browned.
2Cover; reduce heat to medium-low. Cook 5 to 6 minutes, stirring occasionally, until thoroughly cooked; drain. Cool 5 minutes.
3Line 15x10x1-inch pan with foil. Spoon mixture onto foil. Freeze about 1 hour, stirring once, until firm.
4Divide mixture into resealable freezer plastic bags with about 2 cups in each. Seal bags; label. Freeze up to 2 months.