Low-Cost Recipes

Ingredients: 

 When grocery shopping, we'll often buy ground beef in bulk, and not just when we hit Sam's Club or Costco. The larger packs at the average grocery store will work for us. 

Most of it I will cook up, crumble, and drain, just like you would have to for many casserole recipes or simple meals, like tacos. **hums the "White people Taco night" song by Lewburger** I then take out the small kitchen scale and divide it into zip lock bags to freeze.

These bags cut evening dinner prep sometimes by half. Instead of having to cook the raw meat, then assemble the dish and cook, we empty a bag of precooked hamburger, assemble and cook. You don't necessarily need to thaw it, if you crumble it fine enough and drain the fat off very well. 

In addition to the time saved, there is a significant amount of food waste avoidance. We have all had a time where we bought a pack of hamburger and it got shoved back behind something in the fridge and didn't get found until it has already turned. With this method, I typically cook up the hamburger either the day I buy it or the next day, so still very fresh, and then freeze it. Any I want left uncooked (like for meatloaf, cheeseburgers, etc.), I will divide up into bags and also freeze if I am not going to use it right away. With the cost of meat always on the rise, we can keep an eye out for good sales, buy a large quantity, and not waste money or food. 

 We found a recipe with this same name, but it was so bland when we tried it. It was disappointing, but had promise as a base. Taking it as inspiration, we came up with our own version, and it does not have many ingredients, so is good for a quick "I can't think of anything for dinner" kind of night.

Ingredients :

1lb ground beef, crumbled and drained

1 15 Oz can of either Southwest corn (with the peppers) or Fire roasted corn, drained.

1 10.5 Oz can Cheddar cheese soup

1 10.5 Oz can Golden Mushroom soup

Frozen French fries 

French fry seasoning 

In a standard casserole dish (13x9 in), mix the ground beef, soups, and drained corn until homogenous. Smooth evenly through the pan. Spread a layer of the French fries across the top. You should still be able to see the mixture through the fries. We have found that about 3/4ths of a bag will be almost too much. Sprinkle a little bit of the French fry seasoning across the top.

Bake for 40 minutes at 425, or until fries are done. Makes about 6 servings. 

This is a great, yet easy, recipe for special occassions or when having company. The roast's juices mix in naturally with the soup mixture to create a yummy tasting gravy. The French Onion Soup Mix was in the recipe, as originally shared with me, but my husband felt it was a little too salty tasting for his preference so I typically leave it out. Still tastes great!

List of Ingredients:

• 1 roast (I prefer London Broil for this recipe but rump or chuck roasts work just as well also)li>
• 1 16-ounce bag of baby carrots
• 8 white potatoes; peeled, cut in half
• 1 package French Onion Soup mix (optional - if not using the mix, then add 1/2 teaspoon salt and 1 tablespoon dried chopped onions)
• 2 cans Cream of Mushroom soup
• 1-1/2 tablespoons low sodium beef bullion
• 2 ribs of celery; cut in half lengthwise then chopped

Preparation or Cooking Instructions:

Arrange roast, potatoes, and carrots into large roasting pan. Mix remaining ingredients together and pour over the top. Cover and bake at 375 degrees for 30 to 45 minutes, periodically checking, or until roast is cooked to your preference and vegetables are tender.

Garnishments: (optional)

Slice beef and serve.

Servings: 6 to 8.

Family Rating: 5 out 5 wanted seconds.

© Carol A. Wells