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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A real family pleaser. Ingredients:
1 lb ground chicken (500 gram) |
1 garlic clove, minced |
1 (15 ounce) can stewed tomatoes, preferably mexican style (398ml) |
1 (15 ounce) can tomato sauce |
1 tablespoon chili powder |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1 cup green beans |
1 cup macaroni or 1 cup elbow macaroni or 1 cup rotelle pasta |
1 cup monterey jack cheese or 1 cup cheddar cheese, shredded, for serving day |
Directions:
1. In a large skillet, cook chicken with garlic over medium-high heat fro 5 minutes or until no longer pink.
2. Stir in tomatoes, tomato sauce, chili powder, oregano and cumin. Bring to boil. Stir in macaroni and green beans; bring back to boil. Reduce heat to medium-low, until the beans and pasta are tender. Season to taste with salt and pepper.
3. To freeze: Let pasta mixture cool. Spoon into freezer containers, seal, label and date. Freeze for up to 3 months.
4. To serve: Thaw in microwave or refrigerator overnight. Reheat in baking dish at 350°F (180°C) for about 30-35 minutes or until hot and bubbly. Serve sprinkled with cheese with bread and a salad.
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