Today is Thursday.Â That means I’m doubling up the dinner recipe and putting half in the freezer!Â I plan to do this every Thursday until baby boy #3 arrives.Â I chose Thursday because its my “lightest” day and I can spend some extra time in the kitchen.
This recipe from Carrie at Carrie’s Cooking called for a ground beef, green peppers and onions mix…so I decided that I’d kill 2 birds with 1 stone and brown up some extra ground beef mix and freeze itÂ for an easy spaghettti sauce or a skillet dinner post-baby…or even pre-baby!!!Â And what’s even more perfect…green peppers were on sale (their lowest price around here!) for $.50 each this week!
So tonight I was able to get an extra meal, plusÂ 6 portions of ready-made ground beef mix into the freezer!
The recipe below is the “single” dinner recipe for 4.Â I noted the freezer directions below as well.
Beef and Bean Chimichangas
- 1 pound lean ground beef ($1.39)
- 1/2 yellow onion, chopped ($.15)
- 1 green bell pepper, diced ($.50)
- 1 cup frozen corn, thawed ($.33) On sale for $1/16 oz bag this week!
- 1 15 oz can tomato sauce ($.59)
- 2 teaspoons chili powder ($.05)
- 1 teaspoon garlic powder ($.05)
- 1 teaspoon ground cumin ($.05)
- Salt and pepper
- 1/4 cup dried black beans ($.10) Bought on sale with coupon and store promotion!
- 8 burrito size flour tortillas ($.69) Bought on sale with coupon and store promotion!
- 2 cups of shredded Mexican cheese blend (Omit if dairy free!) ($.85) Bought on sale with Kroger store coupon!
- 1 tablespoon butter or dairy free margarine, melted ($.10)
- Shredded lettuce ($.20)
- 1 tomato, diced (From the garden)
- Soak beans overnight or for at least 2 hours in HOT water. Drain, rinse and then add to saucepan and cover with 2 inches of water. Bring to a boil, cover and reduce heat to medium. Cook for 1.5 - 2 hours, or until beans are soft. Drain juices. Substitute 1 15 oz. can of black beans if prefer.
- Brown the ground beef with green pepper, onion and corn. Drain.
- Stir in the tomato sauce and chili powder, garlic powder, cumin, salt and pepper. Cook for 4-5 minutes, allowing flavors time to mingle. Add cooked black beans.