Last year I bought a lot of ground beef on sale, cooked it all and drained off/squeezed out as much fat as I could, dried the results in a food drier, and what I didn't use in making FBC meals (www.freezerbagcooking.com) I vacuum sealed in small individual portions and stored the results in the freezer. These little individual portions worked great for what you're talking about, for example, making a beef top ramen serving into something a lot more like a meal.

Doing a "lot at once" is an appealing idea for efficiency in terms of time and effort and perhaps in cost. Last year I was preparing to do so much backpacking that an assembly line process made sense just for my own personal food. But in a previous year my wife and I got together with another friend who backpacks and we made some meals together and split up the results.