Mexi-Mac

A ridiculously easy recipe. I made two batches, one with ground beef and one with texturized vegetable protein. Like many things in life, it is better with meat, but it’s a great way to use TVP too. This is the kind of Middle American recipe you see on those little booklets in the supermarket checkout line. But it's mighty tasty. I only had penne but it should really be made with elbow macaroni.

Ingredients:

• 2 lbs ground beef (or 2 cups of TVP, rehydrated)
• 2 packets of taco seasoning (or bulk from Penzey’s)
• 1 lbs macaroni, cooked
• 2 jars mild salsa
• 2 cans pinto beans
• 1 8 oz block of cheddar or jack cheese, ½ shredded, ½ in quarter-inch cubes
• 1 cup sliced green Spanish olives
  

1. Cook the ground beef or TVP according to the taco seasoning directions
2. Add everything but the shredded cheese, mix together.
3. Top with cheese.
4. That was easy.

Frugal Factor: Made with beef, $5 for supermarket beef. $2 for cheap macaroni, $5 for two jars of salsa, $1 for the seasoning mix. Thats $14 for 9 portions, or $1.55/portion