Cook ground beef and spices in Dutch oven 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 1-2 minutes.

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.