Top BC Dinner of 2010….And Frugal, Too!

The top dinner recipe at for 2010 was Mexican Shepherd’s Pie, and doesn’t this look yummy?!   A nice twist on traditional Shepherd’s Pie, and warming on these cold evenings.

Guess what?  This recipe is frugal, too!  While you can use any brands, there are lots of coupons HERE, and when combined with sales, you can stock your pantry and freezer with ingredients to make this whenever you want.

Here’s the rundown on the ingredients:

lb extra lean (at least 93%) ground beef (1.88/# recently)
cup sliced green onions
cup Old El Paso® Thick ‘n Chunky Salsa (look for sales this month)
1 1/2
teaspoons chili powder (.10 Tone’s sale w/coupon)
teaspoon cumin (.05 Tone’s sale w/coupon)
can (11 oz) Green Giant® Mexicorn® corn, drained
pouch Betty Crocker® loaded mashed potatoes (from 6.1 oz box) (FREE in November w/coupons)
1 1/3
cups water
tablespoons butter or margarine
cup milk (still 1.79/gallon @ Aldi)
cup shredded Cheddar cheese (2 oz) (.99 for 2 cups recently)
medium tomato, sliced into thin wedges
Tortilla chips, if desired (.99 for a big bag @ Aldi)

You can substitute ground turkey or chicken for the beef (although the really lean beef will give it heartier flavor).  You could also use regular chopped onion instead of the green onion.  Any of the potato varieties will do, including the cheesy one.  Look for sales on these ingredients this month, especially as we get closer to the Super Bowl.  This will be a good time to stock up on spicy foods.

Do you have a favorite recipe that is also frugal?


One thought on “Top BC Dinner of 2010….And Frugal, Too!

  1. Chicken Tacos!

    Place a few skinless boneless chicken breasts in the slow cooker with some taco seasoning and a can of rotel. Cook on low for 6-8 hours, shred chicken and put on shells and top with your favorite taco toppings! So yummy and so easy!

    Chicken Tortilla Soup!

    Cube and cook up 1 pound of skinless boneless chicken breast with some chopped onions. Place in slow cooker.
    Add 1 can of cream of chicken soup, 1 can fiesta nacho cheese soup, 1 can of red enchilada sauce and a can of green chilles. Cook on low 4-6 hours and serve with tortilla chips, shredded cheese and sour cream. This soup can either be mild or spicy depending on what kind of red enchilada sauce you use, since they make mild and hot. Very easy and good!


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