Rigatoni or penne pasta (16-ounce box from Barilla): $1.59 Lean ground beef (1 pound): $3.99 28-ounce can plum tomatoes: $2.49 Onion: 99 cents Garlic (for the entire head): 75 cents Total: $9.81
Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well. Combine beef, cooked rigatoni, tomatoes, and onion and garlic to taste. Bake at 350° for 20 minutes or until thoroughly heated. If you have some around the house, you can add mozzarella or parmesan cheese on top.
Onion: 99 cents Garlic (for the entire head): 75 cents Bell pepper: $1.64 15.5-ounce can low-sodium black beans: $1.09 14.5-ounce can chicken broth: $1.09 14.5-ounce can stewed tomatoes: $1.49 Ground turkey (1/2 pound): $2.40 Total: $9.45
Heat a large saucepan over medium heat. Add first 3 ingredients and turkey; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Rinse and drain the canned beans. Stir in beans, tomatoes, and half of the can of chicken broth; bring to a boil. Reduce heat and simmer 30 minutes.
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid. Return potatoes and liquid to pan; mash with a potato masher until slightly chunky.
Steam 1 cup of broccoli, according to packaging instructions. Add broccoli and milk to pan; stir well. Spoon potato mixture into an 11x7 baking dish coated with cooking spray; bake at 375° for 35 minutes. Sprinkle with cheddar cheese and bread crumbs; bake an additional 5 minutes or until cheese melts.
You don't really need a recipe for this one. Just rinse the beans and heat them in a pan with a few shakes of ground chipotle pepper. Heat the taco shells in the oven, then fill with the beans, salsa, lettuce, and cheese.