This was a really easy freezer stockpile meal. Probably the easiest I’m going to make. It made three meals worth. And it was good! Adam added more salsa to his, but he likes stuff to be really saucy. Clara had four bites and then wanted to go play, but I think that had more to do with her mood than the food. She loves noodles. I modified from this Taco Mac recipe to make it fit my criteria for healthy meals.
1 1/2 lb. ground beef
1 onion, diced
2 red bell peppers
2 T. freshly ground cumin
2 cloves garlic, minced
1 t. salt
1 lb. whole wheat elbow macaroni
3 c. homemade chicken stock (check for the recipe next week)
2 c. water
5 c. salsa
2 c. frozen corn
1 c. shredded cheese
1. Brown ground beef, bell pepper, and onion. Drain. Stir in seasonings.
2. Add noodles, stock, salsa, and water to the skillet. Bring to a boil, reduce heat to low. Simmer, stirring occasionally, until noodles are tender, about 15 – 20 minutes. I had a little trouble with sticking, so make sure to scrape the bottom.
3. Stir in corn until heated through. Serve topped with cheese. I froze without the cheese so that if I have to go dairy free while breast-feeding, we can just add cheese to the bowls of those who still get to eat the good stuff.