Making meals go further is a favourite hobby of mine, today’s recipe easily does 2 nights when served with side dishes.

Tex Mex Macaroni

Photo by Naomi Armet

• 300g mince.
• 300g macaroni.
• 2 onions diced.
• 150g mushrooms chopped roughly.
• 1 red pepper diced.
• 1 tin of chopped tomatoes.
• 2tbls tomato puree.
• 1/2 tsp chilli powder.
• 2 cloves of crushed garlic or 2tsp of garlic granules.
• 1 bay leaf.
• 3/4 pint of chicken stock.
• 1 tin of drained kidney beans.
• 200g grated chedder cheese.

1. Heat a little oil in a large pot and brown the mince.
2. Add the onion and fry until soft.
3. Add the mushrooms and peppers and further fry for 2 or 3 minutes.
4. Add the garlic and the chilli powder and stir until everything is coated.
5. Add the tomatoes, tomato puree, bay leaf, stock and bring to the boil.
6. Add the kidney beans and the macaroni and stir through.
7. Transfer into a large greased ashet and evenly distribute over the base.
8. Sprinkle the cheese over the top and put in a pre heated oven, 180’c, 375’f and gas mark 4.
9. Cook for 45 minutes until the pasta is soft.
10. Serve with salad and crusty bread.
11. Enjoy.

Next week we are going to pre-empt the winter colds with traditional cream of chicken soup, so easy, so quick so tasty. For this you shall need, 100g of cooked chicken, onion, 3 chicken stock cubes, dried thyme, fresh parsley and 1/2 pint of milk.

Cream of Chicken Soup