In a 12-inch skillet cook ground beef, pork, or lamb until meat is brown; drain off any fat. Drain well on paper towels; return meat to skillet. Stir in red chunky salsa and red kidney beans. Divide into four 2-cup portions in freezer containers. Use immediately or seal, label, and freeze up to 1 month. Use as needed, thawing first. To thaw one frozen 2-cup portion in your microwave oven, transfer to a microwave-safe bowl and heat on 70 percent power (medium-high) or in the refrigerator, remove one portion from the freezer and let stand overnight in the refrigerator. Makes about 8 cups.