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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is by far the easiest, tastiest economical recipe I've found, reports Diane Varner, Elizabeth, Colorado, a mother of two teenage sons who works part-time. It seems to taste even better as a leftover. Our test kitchen figures her frugal skillet dish costs just 78ยข per serving. Ingredients:
1 pound ground turkey or beef |
2 cans (14-1/2 ounces each) italian diced tomatoes, undrained |
2-1/4 cups water |
1-1/2 cups uncooked elbow macaroni |
2 teaspoons beef bouillon granules |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (14-1/2 ounces) cut green beans, rinsed and drained |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, macaroni and bouillon; bring to a boil.
2. Reduce heat; cover and simmer for 12-15 minutes or until macaroni is tender. Stir in beans and cook until heated through. Yield: 6 servings.
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