Wednesday, November 9, 2011


If you are looking for an affordable recipe that feeds an army...look no further!  This is a great fall meal.  It's a combination from a bunch of different recipes for Goulash and Chili Mac.  You can spice it up with extra cayenne and send it with your husband to go up north hunting.  Or you can omit the cayenne and you have a large meal to feed a bunch of hungry kids.  You can freeze in quart containers and heat on the stove like a stew, or you can freeze it in 8x8 pans and bake in the oven as a pasta bake.  It's versatile, comforting and delicious.  I hope you give it a try.

2lbs lean ground beef                                   6.08
1 bunch green onions                                    1.00
1 green pepper                                                 .48
3 stalks celery                                                   .50
2 14.5 oz cans of Italian diced tomatoes    1.80
15 oz can tomato sauce                                    .54
1 16oz box of elbow macaroni                      1.08
2 Tbsp sugar
2 Tbsp paprika
2 Tbsp chili powder
2 tsp salt
1/2-1 tsp cayenne pepper
8 oz shredded sharp cheddar cheese         2.33


Set a medium sauce pan of water over medium high heat to boil.  When boiling add the elbow macaroni and boil for 9 minutes stirring occasionally.  Drain and set aside.  Meanwhile in a large sauce pan brown the ground beef and drain.  Chop the green onions, green pepper and celery.  Add the vegetables to the pan that you used to brown the ground beef.  Cook for 3-5 minutes or until just starting to get tender.  Turn off the heat.
In the pan with the vegetables add the drained ground beef, 2 cans of diced tomatoes (drained), tomato sauce, 2 Tbsp paprika, 2 Tbsp chili powder, 2 Tbsp sugar, 2 tsp salt and 1/2 tsp of cayenne pepper.  Stir well.
When your macaroni is cooked and drained you can add it to the meat sauce.  You may need to transfer the meat sauce to a large mixing bowl if your pan is too small for the noodles and sauce.
Divide into 4 containers.  You can use 4 quart sized freezer containers or 4 8x8" pans.  I chose quart sized containers.
If you chose the 8x8" pans sprinkle the tops with shredded cheddar cheese.  Cover and label.  Once frozen and thawed bake at 375 degrees for 45 minutes.  If you use quart containers freeze then thaw.  Reheat on the stove and top individual servings with cheese.

I was able to make 4 dinners for $3.45 a meal.  My husband likes his extra spicy so he adds pickled jalapenos to his bowl before eating.

Christie aka Keeza

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